Tasty recipe for Spicy Chicken and Roasted Veggies in a Tomato Sauce, served on a bed of Crunchy Lettuce
6 chicken breasts – dice (1cm)
400g cherry tomatoes – cut into quarters
1 sachet tomato paste
1 onion – peel & chop finely
2 cloves garlic – peel, grate & chop
10g coriander – pick leaves & chop
8 courgettes – slice
4 spring onions – slice thinly at an angle
2 heads cos lettuce
olive oil (from your pantry)
salt & black pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat oven to 200°C. Prepare all ingredients as indicated above and season the chicken with salt & pepper.
Courgettes & cherry tomatoes: Line a baking tray with tin foil. Place the cherry tomatoes and courgettes on the tray. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes at 200°C until cooked – slightly charred.
Chicken mix: Add a few glugs of olive oil in a large frying pan on medium-high heat. Cook the onion with salt for 5 minutes until softened. Stir in the tomato paste, then add the garlic, smoked paprika and chicken breast cubes. Season with salt and pepper to taste and cook, stirring, for another 2 minutes. Switch off the heat. Stir the roast vegetables into the chicken mix.
Serve the chicken and vegetables in the fresh lettuce leaves, rolled up like a taco. Top with coriander, spring onion and a squeeze of lime.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.