Smokey Spanish Chicken

Ingredients

• 200g baby potatoes, quartered
• 300g chicken breast fillets
• 80g baby cos lettuce leaves
• 1 tbsp currants
• 1 tsp smoked paprika
• 1 red capsicum, chopped in 2cm chunks
• 1 red onion, cut in thin wedges
• 1 clove garlic, crushed
• 1 tomato, cut in wedges
• 2 tsp red wine vinegar
• Extra virgin olive oil
• Pepper

Methods

1. Boil potatoes in water for about 5 minutes until just tender. Drain well.
2. Slice chicken fillets in half horizontally. Rub the chicken with half the paprika and a little olive oil. Season with pepper.
3. Heat some olive oil in a frying pan over a medium to high heat. Add chicken and cook for about 5 minutes on each side, or until done. Remove, loosely cover with foil and set aside.
4. Heat a little more olive oil in same frying pan over medium to high heat. Add boiled potatoes, capsicum, onion and remaining paprika. Cook, stirring occasionally for about 8 minutes, or until potatoes are browned and tender.
5. Add garlic and stir for 30 seconds. Season with pepper. Take off the heat and cool slightly.
6. Chop chicken into bite-size pieces and add to remaining ingredients. Enjoy!

Recipe adapted from Pepper Leaf. Only use the recipe for the meal type specified (i.e. lunch or dinner) to ensure you stay within your daily nutrient requirements. Please note these recipes are for educational purposes only. Always follow the advice of your healthcare professional.