Nutritious Smoky Chicken and Capsicum

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs carrot
• 1clove garlic
• 1pcs capsicum
• 1pcs tomato
• 300g free-range chicken breast fillet
• 5g smoky barbecue seasoning
• 50g baby spinach leaves
• 50g red pesto
• 15ml olive oil

Method

1. Step 1 — Roast vegetable chips
   Preheat the oven to 220C, fan-forced. Line a large oven tray with baking paper. Cut the unpeeled potatoes and carrot into 1.5cm-thick chips. Put the vegetable chips on the lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 25 mins or until golden and tender.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop the garlic. Thinly slice the capsicum. Coarsely chop the tomato. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Season with salt and pepper.
3. Step 3 — Brown chicken
   Heat 2 tsp olive oil in a medium frypan over medium-high heat. Cook the chicken for 2 mins each side or until golden (the chicken won't be cooked through). Remove the chicken from the pan with tongs, leaving the oil in the pan.
4. Step 4 — Cook vegetables
   Return the pan to medium-high heat. Cook the garlic, capsicum, tomato and barbecue seasoning, stirring, for 2 mins or until the capsicum is starting to soften.
5. Step 5 — Cook chicken
   Return the chicken to the pan, add 1½ tbs water and bring to a simmer. Reduce the heat to medium, cover and cook, stirring occasionally, for 3-4 mins until the chicken is cooked through and the sauce is slightly reduced.
6. Step 6 — Get ready to serve
   Remove the chicken mixture from the heat, add the spinach and red pesto and stir to combine. Taste, then season with salt and pepper. Divide the chicken mixture and vegetable chips among plates to serve.

Allergens

Sulphites, Milk, Almond