Spanish chicken
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This chicken is flavoured with smoked paprika and fresh parsley for a delightful Spanish twist
Ingredients
Baby potatoes
500 g, pricked with a fork, halved
Olive oil
1 tbs
Red capsicum
1 medium, trimmed, cut into chunks
Yellow capsicum
1 medium, trimmed, cut into chunks
Red onion
1 medium, cut into wedges
Black olives, drained
5 individual, pitted
Ground paprika
½ tsp, smoked
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Skinless chicken breast
540 g, (buy 600g), trimmed of fat
Oil spray
1 x 3 second spray(s)
Instructions
1
Place potato in a saucepan. Cover with water and bring to the boil over high heat. Cook for 8 minutes or until almost tender. Drain.
2
Meanwhile, heat half of the oil in a medium non-stick frying pan over medium-high heat. Cook the combined capsicum, stirring, for 3 minutes or until starting to soften. Add onion and cook, stirring, for 5 minutes or until the vegetables are just tender. Transfer to a plate.
3
Heat the remaining oil over medium-high heat. Cook the potato for 10 minutes or until crisp and golden. Return the capsicum and onion to the pan with the olives, paprika and parsley. Season with salt and freshly ground black pepper and toss until heated through.
4
Meanwhile, lightly spray a large frying pan with oil and heat over medium-high heat. Season the chicken with salt and freshly ground black pepper and cook, turning occasionally, for 8-10 minutes or until cooked through. Thickly slice the chicken and serve with the vegetables.
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