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THE JOURNAL

Your dose of fitness, health and wellbeing information with Han.

Paprika Chicken Tray Bake 

  • TIME: 45 MINS
  • SERVES: 2
  • DIFFICULTY LEVEL: EASY

Paprika Baked Chicken takes a classic family-friendly comfort food dish loaded with veggies.

Ingredients:

  • 400g can chickpeas, drained and rinsed
  • 1 red bell pepper, sliced
  • 1 red onion, cut into chunks
  • 1 cup cherry tomatoes
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 350g skinless, boneless chicken thighs
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 cup baby spinach leaves
  • ¼ cup Greek yoghurt

Method:

  1. Preheat the oven to 200°C fan-bake. 
  2. In a large mixing bowl, combine the chickpeas, capsicum, onion, cherry tomatoes, first measure of oregano and paprika and a drizzle of olive oil. Season with salt and pepper. Toss until the vegetables are evenly coated with the seasoning. 
  3. Arrange the seasoned vegetables in a single layer in a baking tray.
  4. In another bowl, toss chicken with olive oil, garlic and second measure of paprika and oregano. Season with salt and pepper and place chicken on top of the vegetables.
  5. Bake the tray in the oven for 25-30 minutes, or until the chicken is fully cooked through and the vegetables are tender and caramelized.
  6. Serve spinach on plates topped with veggies and chicken. Dollop a little Greek yoghurt for some creaminess if desired. 

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Toni Street shares what being healthy means to her and the challenges of her autoimmune disease. We talk about running the house and managing busy routines.