chicken with peppers

How to make chicken with peppers recipe - Calories per serving 241

Serves 4

Preparation time 10 minutes, Cooking time 1 hour

Ingredients:
6 tomatoes, 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 (10 oz) in total
crisp green salad, to serve

Method:
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.

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 266

chicken with peppers