This all-in-one meal features Spanish-inspired flavours like peppers, olives, sherry vinegar and paprika – in a quick and easy bake that’s on the table in 35 minutes.
Prep 10 mins
Cook 25 mins
Calorie-controlled cooking spray
1 tablespoon olive oil
2 large garlic cloves, finely chopped
1 1⁄4 teaspoons smoked paprika
1⁄2 teaspoon sea salt
1⁄4 teaspoon ground black pepper
500g skinless chicken thigh fillets
12 sweet mini peppers, halved lengthways and seeded
40g small pimento-stuffed olives
100g wholemeal bread, cut into 2.5cm cubes
2 tablespoons sherry vinegar
1 tablespoon fresh flat-leaf parsley, finely chopped
- Preheat the oven to 200C/180C fan/gas 6. Mist a large baking tray with cooking spray.
- In a large bowl, combine the oil, garlic, paprika, salt and pepper. Add the chicken and peppers, season to taste and toss until everything is coated.
- Arrange the chicken and peppers on the prepared baking tray in a single layer. Scatter over the olives.
- Roast the chicken and peppers for 15 minutes. Add the bread cubes to the tray and carefully toss everything together with the pan juices, then spread out again into an even layer. Roast for another 10 minutes until the chicken is cooked through and the bread cubes are golden and crisp. Drizzle with the vinegar and serve garnished with parsley.
COOK’S TIP If you can’t find mini peppers, use 3 mixed red and yellow peppers, deseeded and cut into large chunks.