Chicken, red pepper and olive tray bake

Chicken, red pepper and olive tray bake

By
From
Digestion
Serves
2

This simple one-dish recipe is great come rain or shine. Bursting with Mediterranean flavour and bundles of nutrients.

Ingredients

Quantity Ingredient
2 full chicken legs, (drumsticks and thighs attached)
2 large red peppers, deseeded and sliced lengthways
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried basil
3 bay leaves
sea salt
freshly ground black pepper
1 tablespoon pitted kalamata olives

Method

  1. Preheat the oven to 190°C.
  2. Place the chicken and peppers in a baking dish. Top with the olive oil and balsamic vinegar and toss well. Sprinkle over the dried basil, scrunch up the bay leaves and throw them in, season, then place the dish at the top of the hot oven and bake for 45 minutes, stirring once. Drop in the olives when there are five minutes to go.
  3. Serve with a side salad, or some cooked quinoa.

Note

  • Best for IBS/FODMAP diet.
Tags:
health
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