(Serves 2 person)
x2 Chicken Fillets or Thighs
Handful of Cherry Tomatoes
x2 Red Onions
x1 Red Pepper
x1 Yellow Pepper
For the Marinade:
3 Tablespoons of Freshly Squeezed Lime Juice
1 Tablespoon of Olive oil
1 Teaspoon of Black Pepper
Handful of Chopped Thyme and Rosemary
Prepare the marinade first by combining the ingredients as above and mixing well together. Place this marinade in a sealed plastic bag with the chicken fillets/thighs to marinate for at least 2 hours in the fridge. For better results leave chicken to marinade for longer.
Remove chicken in marinade from fridge. Preheat the oven at 200’c for 10 minutes.
While the oven is preheating, prepare vegetables by chopping the x2 bell peppers and lightly coating a cast iron skillet (as in image) or oven dish in olive oil.
Place chicken fillets/thighs, cherry tomatoes, red onions and bell peppers in the iron skillet or oven dish. Add more thyme, rosemary and black pepper over the vegetables and chicken.
Place into the hot oven for 35-40 minutes at 180’c or until the chicken is cooked thoroughly and all the vegetables are roasted with a slight oven char for extra flavour.Tip: to add a burst of flavour to this dish, add a tablespoon of Balsamic vinegar after removing from the oven.
Serving Suggestion: Freshly steamed new potatoes or a scrumptious oven baked potato served straight from its foil would make delicious sides to accompany this wonderfully flavoured summer dish.
Please follow ‘Biabites’ on Facebook for other food ideas especially in the ‘Fun food’ and ‘Recipes’ albums.Please follow @BiaBites on twitter.For nutrition talks/workshops at events or in schools/workplaces/community groups = please email: firstname.lastname@example.org Niamh Arthurs BSc, Msc Registered Dietitian and Researcher