Spanish-style chicken & vegetable tray bake
Ingredients
- 1 small Red onion, peeled, cut into rounds 2.1oz
- 2 cups Broccoli florets 5oz
- ⅔ cup Red bell pepper, chopped 3.5oz
- 1 tsp Garlic, minced 0.1oz
- 4 tsp Extra virgin olive oil 0.6oz
- 2 tsp Paprika, dried, smoked 0.2oz
- 2 tsp Cumin, ground 0.2oz
- 8 oz Chicken breast, raw 8oz
- 1 14.5oz can Tomatoes 14.5oz
- 2 tbsp Parsley, fresh, chopped leaves 0.3oz
- 1 medium Lemon, wedges, for serving 1 medium, wedges, to serve (3oz)
Steps
- Preheat oven to 400°F.
- Scatter the onion, broccoli, bell pepper and garlic in a roasting pan. Spoon over 2 teaspoons of oil. Sprinkle over half the paprika and half the cumin, turn to coat. Roast for 15 minutes, turning once.
- Meanwhile, cut the chicken in half lengthways so you have thinner fillets. Brush both sides with remaining 2 teaspoons of oil. Combine the remaining paprika and cumin and sprinkle over both sides of the chicken, pressing with your fingertips.
- Heat a non-stick skillet over medium-high heat. Add chicken, cook for 30 seconds each side, or until golden.
- Remove the vegetables from the oven. Stir in the canned tomatoes. Arrange the chicken over the vegetables. Return to the oven, cook for 8 minutes until chicken is cooked through. Sprinkle over the parsley, if using. Serve with lemon wedges.
- TIP: For quick and easy preparation and more color in the dish try swapping the red bell pepper for different colored mini bell peppers.