Chicken With Peppers
Ingredients
- 6 to matoes quartered
- 2 red onions cut into thick wedges
- 1 red pepper cored, deseeded and chopped
- 1 yellow pepper cored, deseeded and chopped
- 4 garlic cloves crushed
- small bunch of thyme leaves only
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 4 boneless skinless chicken thighs, about 300 g in total
- crisp green salad to serve
Instructions
- Place all the ingredients except the chicken in a roasting tin and toss together, then top with the chicken.
- Roast in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour, turning and basting occasionally, until the chicken is golden and cooked through.
- Serve with a crisp green salad.
Notes / Tips / Wine Advice:
For chicken & red pepper open sandwiches,
spread 4 slices of gluten-free bread with 1 teaspoon pesto each. Top each one with 1 sliced, roasted red pepper, ½ sliced ready-cooked chicken breast and a few rocket leaves. Sprinkle with pepper and a drizzle of balsamic glaze, then serve immediately. Calories per serving 266Nutritional Information
Calories: 241 kcal
