Ingredients (serves 2)
2 Chicken breasts, cut into strips
½ White onion, cut into chunks
1 Pepper (I used ½ yellow & ½ red for a mix of colour), cut into chunks
15 Cherry tomatoes (2 handfuls)
200g Kidney beans, drained (½ a tin)
2 Garlic Cloves, sliced very thinly
1 tbsp smoked paprika
1 tbsp cumin
½ tsp cayenne pepper
¼ tsp cinnamon
¼ tsp sea salt
1 tbsp olive oil
Juice from ½ a lemon
Juice from ½ a lime
Preheat oven to 180C/350F.
To an oven proof dish, add the chicken strips, chunks of white onion, the pepper chunks, cherry tomatoes, the kidney beans and the thin garlic slices.
In a bowl, mix the smoked paprika, cumin, cayenne pepper, cinnamon and salt. Add the olive oil, the lemon juice, the lime juice and stir well.
Drizzle the sauce over the chicken and veg and cover with foil. Place in the preheated oven and cook for 35mins.
When the chicken is ready, top with some fresh herbs and serve with my chunky guacamole.