It was simple to make and turns out to be a really tasty mid-week meal. The garlic cheese really compliments the roasted vegetables and the simple rice contrasts from the bold flavours of the other ingredients. I think the colours also look amazing, as there's nothing worse than a dull-looking meal; it makes it look so unappetizing.
To Serve 4:
2 Red Peppers
1 Red Onion
4 Chicken Breasts (Optional to remove the skin)
150g pack of Garlic and Herb Soft Cheese (You can also use a garlic cheese like Boursin)
Cherry Tomatoes
Handful of Black Olives
Olive Oil
Preheat the oven to 200C/180C fan/ Gas Mark 6. De seed the peppers and cut into chunks. Cut the onion in wedges and mix together with the pepper in a baking tray. Drizzle with oil. Cook for 10 minutes.
Cut a horizontal slit into the chicken breasts and push equal amounts of the cheese into them. Smooth the slit and brush with oil. Add them to the tray along with the tomatoes and olives and season. Return to the oven and cook for a further 25-30 minutes, until the chicken is fully cooked.
Serve with rice white. I won't include quantities as I don't actually weight out rice. But I usually cook it for short bursts in the microwave on a lower heat setting.
This meal would also go lovely on couscous and you could add some green vegetables, for instance mange taut, to add even more colour!
Happy Baking!
x
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The picture above is from BBC's Good Food Website as mine didn't turn out very well!
The picture above is from BBC's Good Food Website as mine didn't turn out very well!
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