Dear non-existant readers,
I have been away for a while due to the busy-ness of life, moving home, applying to study nursing and going off food due to silly emotional eating/weight worries. However, I have now sorted my head out and am returning with one (or maybe two) recipes. I have accepted my love of food and how foolish it is to deny one’s body of what it needs, one’s spirit of what it adores, and one’s taste buds of satisfactory stimuli. Therefore, and henceforth, my passions have been reborn and my sanity has returned.
I rarely cook meat but the hubby needed his protein fix and I found a nice sounding recipe that originally used sweet potato instead of the veg and chorizo instead of the bacon. This was on www.bbcgoodfood.com but the chorizo I found in Tesco that was also gluten-free was rather pricey and we had some bacon leftover so went with that. And we’ve eaten a lot of sweet potato recently so tried some different veg. The end result is…
…Chicken and Roasted Veg Heaven (serves 2)
1 and a half red peppers
Half a butternut squash
2 small red onions
1 tbsp olive oil
2/3 tsp dried chilli flakes
4 rashers of smoked bacon
2 skinless chicken breasts
2/3 tsp dried thyme
Preheat oven to fan 200C. Chop up veg and onions to your like. (I chopped the red onion into wedges, cubed the butternut squash and randomly sliced the courgette and pepper). Place in a baking tray and toss with the oil and chilli flakes; season. Roast for 25 mins.
Wrap the chicken breasts with the bacon and sprinkle on the thyme. Once the 25 mins of roasting the veg is up, remove from the oven, nestle the chicken inbetween the veg and roast for a further 20-30 mins; until the veg and the chicken is done to your liking. Serve up and savour!
I hope you enjoy this as much as we did.