Glazed Chicken & Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Found this in a book I borrowed from the library by Joanna Farrow. Ingredients:
4 boneless skinless chicken breasts |
1 small onion, thinly sliced |
1 red bell pepper, cored, deseeded and cut into chunks |
1 orange bell pepper, cored, deseeded and cut into chunks |
1 yellow bell pepper, cored, deseeded and cut into chunks |
2 garlic cloves, crushed |
3 tablespoons olive oil |
2 zucchini, thickly sliced |
salt and pepper |
1 tablespoon clear honey |
2 teaspoons sweet chili sauce |
2 tablespoons tomato paste |
1 tablespoon worcestershire sauce |
1 teaspoon cornflour |
2 tablespoons orange juice |
salt and pepper |
Directions:
1. Preheat oven to 220°C.
2. Wash chicken and pat dry on kitchen paper.
3. Cut each one into 6 chunks.
4. Place in roasting dish with the onion and peppers.
5. Mix garlic with the oil and salt and pepper, add to the roasting dish and toss the ingredients together.
6. Bake in the oven for 15 minutes.
7. Add the zucchini to the dish and cook for a further 20 minutes until chicken is cooked and the vegetables are lightly coloured.
8. Meanwhile mix together the ingredients for the glaze.
9. Add to the roasting dish and toss until the ingredients are coated in the glaze.
10. Cook for a further 5 minutes.
11. Serve.
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