Smoky Paprika Roasted Chicken with Romesco

Smoky Paprika Roasted Chicken with Romesco

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, March 15, 2020.
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Ingredients

VEGETABLES

  • 200g kumara, sliced into 1cm thick rounds
  • 1/2 capsicum, sliced into 2cm wedges
  • 1/2 pack smoky paprika
  • 1 courgette, thinly sliced

CHICKEN

  • 1 pack lean chicken breasts, cut into steaks
  • 1/2 pack smoky paprika

SALAD

  • 1/2 pack cherry tomatoes, halved
  • 1 pack rocket
  • 1 tsp balsamic vinegar

TO SERVE

  • 1 pack romesco sauce

Steps

  1. Preheat oven to 220°C. Preheat BBQ grill to medium-high (if using).
  2. Prep & cook vegetables. Toss kumara and capsicum on a lined oven tray with first measure of smoky paprika and 1 tsp oil. Season and roast in oven for 10 minutes to start. After 10 minutes, add courgette to tray and cook a further 15 minutes, until tender.
  3. Prep chicken. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season with salt and coat in second measure of smoky paprika.
  4. Cook chicken. Heat 1/2 tsp of oil in a fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Rest, covered. Alternatively, cook chicken on BBQ.
  5. Prep salad. In a bowl, toss cherry tomatoes and rocket with balsamic vinegar just before serving.
  6. Finish chicken. Thinly slice chicken and reserve any resting juices.
  7. Serve vegetables topped with chicken, romesco sauce and salad. Drizzle over any resting juices.

Nutritional Information

Energy 1506 kj
360 kcal
Protein 36.3g
Carbohydrate 25.9g
Fat 11.3g