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4 servings, 1/4 recipe (319 g) each
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To make this dish more like a traditional niçoise dish, add 1 cup cherry tomatoes and 2 halved hard-cooked eggs to the drained cooked vegetables along with the olives, remaining cheese and remaining dressing.
Prepare as directed, substituting 4 small boneless skinless chicken breasts (1 lb./450 g) for the fish, and increasing the cook time to 6 min. on each side or until chicken is done (170°F).
The new potatoes and fresh green beans team up to provide a high source of fibre, per serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.