zoom Smoky chicken, pepper & tomato bake
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    Smoky chicken, pepper & tomato bake

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    Smoky chicken, pepper & tomato bake

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 2

    Ingredients

    2 red peppers, deseeded and cut into small chunks
    1 large red onion, thinly sliced
    200g Essential British Chicken Mini Breast Fillets, cut into pieces
    3 tbsp sun-dried tomato paste
    2 tbsp chopped oregano leaves, plus extra to scatter
    1 tsp cornflour
    ½ orange, finely grated zest, plus 4 tbsp juice
    1 tsp Cooks’ Ingredients Smoked Paprika
    1 tbsp clear honey
    150g cherry tomatoes, halved 

    Method

    1. Preheat the oven to 190°C, gas mark 5. Scatter the peppers and onion in a roasting tin and bake for 10 minutes. Mix the chicken with 1 tbsp of the tomato paste and oregano, add to the tin and return to the oven for a further 15 minutes, until the chicken is thoroughly cooked through, the juices run clear and there is no pink meat.

    2. Blend the cornflour in a small bowl with the orange zest and juice, paprika, honey and remaining tomato paste. Spoon the paste over the chicken and vegetables and mix well. Scatter with the tomatoes and return to the oven for a further 5 minutes until the tomatoes soften but hold their shape.

    3. Garnish with oregano leaves and serve with wholegrain rice or warmed grainy bread, if liked.

    Cook’s tip Both tomatoes and red peppers are excellent sources of vitamin C, an antioxidant that is most commonly known for its role in immune health. Vitamin C also has a role in the reduction of tiredness and fatigue, collagen formation and the absorption of plant-based iron.

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