Lunch/Dinner Spanish Chicken and Chorizo Tray Bake
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
- 500g DTC mini chicken fillets
- 80g Nandos medium peri peri marinade
- 2 red onions, cut into wedges
- 2 red peppers, seeded and cut into wedges
- 200g chorizo, thickly sliced
- 1 x 400g tin chickpeas, drained
- 1 tsp olive oil
- 2 tsp paprika
- Sea salt and freshly ground black pepper
- 80g baby spinach leaves
- 20 black olives
Method
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Preheat the oven to 200°C/fan 180°C/ gas mark 6.
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Tip the chicken into a bowl, pour the marinade over the top and mix really well until coated. If you have time, cover and place in the fridge to marinate for up to 12 hours.
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Scatter the onions, pepper, chorizo and chickpeas onto a tray, drizzle with olive oil and season with the smoked paprika, salt and black pepper.
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Lay the chicken and any leftover marinade over the top then place in the oven to roast for 25 minutes.
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Remove and scatter the spinach and olives over the top and return to the oven for 5 minutes.
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Remove and toss the whole mixture together so that the spinach wilts down, then serve straight away.