A healthy, one dish dinner perfect for busy weeknights!
For weeknight dinners I tend to choose recipes that involve as little cleaning up/dishes as possible because lets be honest cooking on a weeknight can be such a thought. This recipe is baked in a roasting dish and is absolutely delicious. You just need the time to leave the ingredients to slowly roast in the oven. The whipped feta of course is a separate dish and is optional but I really love the feta with the paprika chicken!
Total Cooking Time
45-50 Minutes
Ingredients (Serves 2)
2 x Chicken breasts
1 Red pepper (quartered)
1 Courgette (sliced)
1/2 Lemon
1 Red onion (quartered)
300g Baby potatoes
3 Garlic cloves (left whole)
2tsp Smoked paprika
1tsp Oregano
1 Handful parsley
3tbsp Olive oil
Whipped Feta
200g Feta (cut into chunks)
2tbsp Natural yoghurt
Squeeze lemon juice
Method
1. Pre heat the oven to 180 (fan) and put the olive oil into a large roasting tray big enough for all the ingredients. Meanwhile par boil the potatoes in salted boiling water for 5 minutes.
2. Drain the potatoes and roast the potatoes on their own for 10 minutes. Be careful adding the potatoes to the hot oil.
3. Now add the red pepper, courgette, lemon, garlic, red onion to the tray and season with oregano, salt & pepper and roast for 20 minutes.
4. To cook the chicken faster I wrap it in cling film and bash it down with a rolling pin to flatten it. Coat the chicken in olive oil, smoked paprika and season with salt & pepper and place on top of the vegetables. Roast for 12-15 minutes dependant on the size of chicken breasts.
5. Meanwhile the chicken is roasting make the whipped feta by adding the feta and yoghurt to a food processor. When the feta is smooth add a squeeze of lemon juice and it's ready to serve.
6. Serve the chicken and vegetables with the whipped feta and garnish with parsley.
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