Creamy Spanish Chicken – Christine Bailey

Ingredients

• 2 tbsps olive oil
• 4 large chicken breasts, cut into half. (or 400g tofu or tempeh)
• 2 tsps Italian seasoning
• sea salt and freshly ground black pepper, to taste
• 1tsp crushed garlic
• 1 onion, chopped
• 200ml coconut milk (from a can or soy milk)
• 150g cherry tomatoes, halved
• 1 pot of Halkidiki Olives With Slow Roasted Tomatoes 160G
• 1 bag (250g) baby spinach leaves
• 1tbsp cornflour
• Handful of basil leaves or parsley if wished to serve