This recipe was born when I was planning on making roasted vegetable soup. I quickly realised that I didn't have all the ingredients to make soup so I decided to make a vegetable sauce and pair it with chicken breasts. This recipe makes an "all-in-meal", as I call it. We have our vegetables, protein and fats all in one meal!
Ingredients:
For the vegetable sauce:
1 packet robot peppers (1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper)
1 onion
2 carrots
2 tomatoes
1 tablespoon olive oil
Salt and pepper
1 teaspoon smoked paprika
For the chicken:
400g chicken breasts
1 tablespoon olive oil
Chicken spice of choice (I used Ina Paarman’s chicken spice)
For the cheese topping:
50g chedder cheese, grated
50g feta cheese, crumbled
Method:
Roughly chop the vegetables, drizzle with olive oil and season with salt and pepper and smoked paprika.
Slice the chicken breasts in half, drizzle with olive oil and season with chicken spice. Cover and place in the fridge to marinate.
Place the vegetables in an oven proof dish and roast in the oven at 180C for 20-25 minutes.
Add the chicken along with the vegetable into the dish and roast for another 15-20 minutes until the chicken is cooked but not dry.
Once the vegetables are soft and golden, place into a food blender and blend until it forms into a smooth sauce.
Assemble the chicken and vegetable sauce in an oven proof dish and cover with the cheddar and feta cheese.
Broil in the oven for a few minutes until the cheese is bubbly and melted.
This recipe serves 6 people.
Nutritional information per serving:
