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Photo of Spanish chicken by WW

Spanish chicken

Total Time
30 min
10 min
20 min
This chicken is flavoured with smoked paprika and fresh parsley for a delightful Spanish twist


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)


  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.


SERVING SUGGESTION: A green salad of mixed leaves and sliced cucumber.Cook it quick: To make this dish even easier and to speed up the cooking process, par-cook the potato in the microwave instead of on the stove. Place the potato in a microwave-safe bowl and microwave on high for 6-8 minutes.