A great family mid-week supper, which is really easy to make, and takes very little preparation. I sometimes chop the vegetables and prep everything in the morning, leaving the oven to come on before I get home. I then add the chicken for the final cooking time and supper is served!
You can adapt this recipe in the following ways: For Slimming World use spray Oil such as Frylight or similar and ommit the chorizo. For low carb version, leave out the potatoes or substitute with butternut squash or carrots.
Ingredients
1 courgette, thickly sliced, red, green and yellow peppers sliced into chunky pieces, 1 red onion thickly sliced, 250g baby plum tomatoes or 3-4 large tomatoes quartered, 500g new potatoes cut in half, torn fresh basil leaves, 3-4 tbs olive oil, 250g chorizo cut into thick slices, 2 cloves garlic chopped, 1 chicken breast per person.
Drizzle 2 tbs of the olive oil into a deep roasting pan. Add the chopped vegetables and sliced chorizo then sprinkle over the remaining olive oil, torn basil leaves and a generous grind of black pepper. Mix together well.
If you are setting your oven for cooking later, don’t add the chicken just yet. If you are cooking it straight away, slice your chicken breasts into 3 pieces and push them into the vegetables and potatoes.
Wrap the roasting pan in foil and place in a pre-heated oven at 190 degrees. Cook for 45 minutes. If you have not added the chicken, then remove the dish from the oven after 20 minutes and add the chicken for the final 25 minutes, re-covering it with the foil to keep everything moist.
To serve, remove the foil, give it a good stir and sprinkle over some more fresh basil.