Paprika Chicken Bake
Shake and bake with this spiced up stew.
- 4 chicken fillets
- 24 cherry tomatoes
- 4 tsps olive oil
- Low-cal spray oil
- Lemon juice
- 4 garlic cloves
- 1 tsp wholegrain or dijon mustard
- Rosemary leaves
- 1 yellow pepper
- Balsamic vinegar
- 1 red onion
- 12 baby potatoes
Place the cherry tomatoes into a large oven dish, splash with balsamic vinegar and place in the oven at a low heat for 10-15 minutes.
In a dish, marinate the chicken with the juice of half a lemon, garlic cloves, mustard and olive oil. After marinating for 15 mins place the chicken in with the tomatoes to bake, adding basil leaves, yellow pepper, red onion and a sprinkle of paprika.
Boil the baby potatoes and once cooked, slice in half and sprinkle with paprika before adding to the dish with the chicken to roast for a further 10 mins until golden.
If you enjoyed this recipe, then try our chicken cacciatore.