Add this super-simple, protein-rich meal meal to your weekly rotation for a deliciously zingy, midweek lifesaver.

• 8 free range chicken tenderloins
• 1 cup semi sun-dried tomatoes, thinly sliced strips
• 1 tin butter beans, rinsed and drained
• 1 tbsp. baby capers
• 1 tbsp. caper brine
• 1 large lemon, zest and juice
• 2 tbsp. extra virgin olive oil
• 50g pecorino, finely grated
• Sea salt and cracked pepper to taste
• 10g mint to garnish

1. Preheat oven to 180ºC fan-forced. Lightly grease medium casserole dish.
2. Add the semi sun-dried tomatoes, beans, capers, lemon juice, extra virgin olive oil, sea salt and pepper to the dish, mix through until well combined.
   Nestle the chicken tenderloins into the mixture. Then, using a microplane, grate the pecorino over the top.
3. Bake for 25 to 30 mins. Top with extra virgin olive oil, mint, lemon zest, sea salt and cracked pepper to serve.