Bad Mum

Magazine

19 December 2017

Feature: Slimming World Recipe!

I love this spicy chicken tray bake. It has a kind of naughty Mexican feel to it without any of the guilt!! Syn free, filling and delicious!



Spicy Chicken and Roasted Veg Tray Bake

INGREDIENTS:(makes four portions)

Red, Green, Yellow Peppers
2 Large Courgettes
2 Large Red Onions
1 Packet of Plum Tomatoes 4 cloves of Garlic
1 Tin of Chopped Tomatoes
2 Tbsp of Tomato Puree
2 Tsp Dried Oregano
2 Tsp Dried Mixed Herbs
1 Tsp Dried Garlic
1 Tsp Dried Onion
1 Tsp Dried Chili Flakes
3 Tsp Smoked Paprika
Salt and Pepper (to taste)
Few sprays of Fry Light (whichever you have/ prefert)
Basmati Rice
Broccoli
Lemon



METHOD:

Preheat the oven to 180 degrees.

Roughly chop the peppers, courgette and onions.

Spray with Fry Light and sprinkle with salt and pepper.

Pop into the oven and bake until golden and becoming soft.

Add in the chopped tomatoes and chicken pieces then pop back into to bake.

Then crush the garlic with the back of a knife and pop that in too.
Once cooked down add in all the dried herbs and spices, tomato puree, tin of tomatoes and refill the tin half way with water and stir that in also.

Let it cook down for approx 20 mins, until fully cooked.

Taste to see if the seasoning is correct.

Once you’re happy with the taste, serve with boiled rice and roasted broccoli. 

Put into the food processor and blend until smooth. Or leave chunkier if you prefer.

I cut a normal head of broccoli, sprayed with Fry Light, salt, pepper, lemon zest and bake until crispy.




For more recipes or to spy on my weight loss my SW instagram is @bex.does.sw and my personal one is @_furno. 
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