Courgette caponata with thyme & garlic chicken

• garlic cloves↗4

  thinly sliced

• few thyme

  sprigs, leaves picked

• olive oil↗2 tbsp tbsp
• red onions↗2

  finely sliced

• celery↗3

  sticks, thickly sliced on the diagonal

• courgettes↗4

  halved lengthways and cut into chunks, on the diagonal

• can chopped tomato400g g
• caper↗2 tsp tsp
• red wine vinegar↗1 tbsp tbsp
• sultana↗3 tbsp tbsp
• skinless chicken breasts↗4

Step-by-step instructions

1. 1

   Put one-quarter of the garlic, the thyme and some seasoning in 2 tsp of the olive oil and set aside.

2. 2

   Heat the remaining oil in a pan. Tip in the onions and celery, and cook for around 10 mins until soft. Add the courgettes and the rest of the garlic, and fry for a few mins to soften. Add the tomatoes, ½ can water, capers, vinegar, sultanas and seasoning. Gently simmer for around 20 mins until the juices have thickened and the vegetables are tender.

3. 3

   Meanwhile, cut the chicken breasts in half to open up like a book. Place them between 2 layers of baking parchment and flatten a little by bashing gently with a rolling pin. Heat a griddle pan and rub the chicken with your flavoured oil, discarding the garlic. Cook for around 3 mins each side, or until cooked through – you may have to do this is batches, depending on the size of your pan. Cut the chicken into strips and serve alongside the courgette caponata.