Slimming World Paprika Chicken Bake

This meal is super healthy but also really hearty. It’s easy to prepare, and can be left cooking on a low heat for as long as needed. It’s really yummy, and even though my boyfriend isn’t doing slimming world he still loves this meal. It’s full of veggies and is served up with rosemary roast potatoes. 

What You Will Need

Glass Casserole (Baking) Dish

Tin Foil

Jug

Ingredients

Chicken Bake:

4 small – medium Chicken Breasts

1 onion

1 yellow or red pepper

3 medium round tomatoes

100g White Mushrooms

100g Passata

1 tsp Garlic (crushed or powder)

2 tsp paprika

1tsp smoked paprika

1 tsp chilli powder (more or less depending on preference)

Chicken Oxo Cube

Salt and pepper

Rosemary Roast Potatoes:

500g baking potatoes

1tsp garlic powder

2tsp rosemary

Method

1.      Preheat oven to gas mark 7

2.      Spray a glass baking dish with Fry Light

3.      Chop the veg in to large chunks and distribute around the edges of the dish.

4.      Score the chicken breasts and place in to the centre of the dish, season with salt.

5.      In a jug (or bowl) mix the passata with 3tbsp of warm water, sprinkle in an oxo cube, garlic, paprika, smoked paprika, chilli powder, salt and pepper. Once the mixture is fully combined pour over the veg and chicken. Cover with foil and put in to the oven for an hour, remove the foil for the last 20 minutes.

6.      In the meantime you can make your potatoes. Peel and chop the potatoes and boil in a pan of salty water for 20 – 30 minutes (or until they are starting to crumble).

7.      Drain the potatoes and place on to a baking tray. Spray with fry light and sprinkle with salt and garlic powder. Top with dried or fresh rosemary. Place in the oven (lower shelf) for 30 mins (or until they start to brown)