Paprika, Veg & Chicken Bake

paprika, veg and chicken bake

paprika, veg and chicken bake

Serves 2


100g sweet potato

1 medium parsnip

1 red or yellow pepper

2 small vine tomatoes

1 medium courgette

100g broccoli

200g chicken breast

1 tbsp garlic infused olive oil (or melted coconut oil)

1 tsp hot smoked paprika

1 tsp tamari

Juice of 1 lemon juice

1 tbsp dried mixed herbs

50g feta

2 tbsp fresh chives, chopped


  • Preheat the oven to 200oc
  • Peel the sweet potatoes and parsnip then cut them, along with the pepper, into 1 inch chunks, cut the courgette into half moons and the broccoli into medium florets
  • Add the veg to a large oven dish (the bigger it is the quicker they will cook)
  • Cut the chicken into 1 inch strips and add it to the veg
  • Whisk together the oil, paprika, lemon, tamari and dried herbs then pour over the dish
  • Mix everything together so as much of the veg is coated as possible
  • Cut the tomatoes into 8 pieces and place on top in between the veg
  • Roast in the oven for approximately 40 minutes, mix everything around a bit after 20 minutes to make sure it all cooks equally, then check every 10 minutes until the veg has softened
  • Dice the feta and stir through the veg mixture along with the chives
  • Serve alone or on a bed of rice and the remained liquid drizzled over

Now the weather has started getting colder all I keep wanting for dinner is roasted veg! So this paprika, veg and chicken bake is ideal for wintery nights in. The hot smoked paprika ensuring it is a really comforting, warming dish! It takes a little longer in the oven than the majority of my recipes but requires minimal preparation. You can use any potatoes and leftover veg so it’s also a great ‘fridge-emptying’ dish!

paprika, veg and chicken bake

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