Serves 2
INGREDIENTS:
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
METHOD:
- 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!
