Rosemary Tomato Chicken and Capsicum Saute
Season chicken fillets with salt and pepper. Heat Moro Selección Hojiblanca Extra Virgin Olive Oil in a large frypan, brown chicken on both sides and remove. Sauté garlic and onion until softened, add Rossini balsamic vinegar, Cirio Diced Tomatoes, zucchini, capsicum and rosemary and bring to the boil. Return chicken to pan and simmer until chicken is cooked and sauce has thickened. Season to taste and serve over couscous.