So incredibly easy to make and no fuss as it cooks all in one dish! This recipe is so versatile as you can adapt the herbs/spices to whatever you fancy, the cooking method is still the same. Best of all hardly any washing up!
Made this meal yesterday evening, it was delicious! (This can also be a slow cooker recipe, just pop it all under the grill to make it golden after its cooked, and pour the juices into a pan to simmer down).
INGREDIENTS SERVES 4
- 4 Large chicken breasts or any cut of chicken, thighs, drumsticks or legs
- 1 red onion
- 4 cloves of garlic
- 12 vine/cherry tomatoes
- 2 packs of mini peppers (around 6 in a pack)
- small bag of baby new potatoes
- tbsp. of smoked paprika
- tsp of Cajun spice (swm use one without sugar in the ingredients to make it totally syn free)
- Natural yogurt (swm use 0% fat)
- Salt and freshly ground black pepper
- 2 limes
- Drizzle of Olive Oil or low calorie spray oil
- Salad to accompany it
(*swm = slimming world members)
Lets get cooking!
Heat the oven to 200 degrees.
Open the packet of chicken, squeeze the juice of the 1 lime all over the chicken breast whilst still in the packet. Season with salt and pepper, paprika and Cajun spice. (If you don’t like spice you can use any sort of herbs to coat the chicken breast). Leave the chicken breasts in the packet to marinate whilst you prepare the veggies.
Using a large casserole dish, spray oil or drizzle olive oil into it to give it a good coating.
Finely slice the onion and garlic, spread them across the dish. Take the stalks and seeds out of the mini peppers, place them in whole. Chop the new potatoes roughly in half so they are all a similar size, throw them in to. Add the cherry tomatoes in as well. Spray again with oil, add salt and pepper and a sprinkling of paprika. Give it all a good stir.
Place into the oven uncovered for 30 – 40 minutes stirring half way. (The potatoes should start to be getting softer) After forty minutes lift out and add the marinating chicken breasts, push them into the veggies giving them jiggle. Place back into the oven for 30 minutes until the chicken breasts are cooked through.
Slice the chicken breasts, serve with salad and the veggies and a good dollop of yogurt if using the Cajun spice.