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Chicken breasts with chorizo and smoky roasted vegetables


Serves 3-4

  • 3-4 Soanes skin on chicken breasts
  • ½ stick chorizo, cut into 1cm chunks or rings
  • 2 tsp smoked paprika
  • Vegetable oil
  • Salt and pepper
  • 2 red onions, quartered
  • 1 red pepper, deseeded and chopped roughly
  • 1 yellow pepper, deseeded and chopped roughly
  • 4 spring onions, cleaned and cut into chunks
  • 2 limes
  • Pea shoots to garnish (optional)


Preheat the oven to 220C, 200C Fan, Gas 7

1. Mix all the vegetables and lime halves together in a bowl with the paprika, salt, pepper and a little oil until well coated.

2. Add the chopped chorizo to the bowl and mix well.

3. Rub the chicken breasts with a little oil and season with salt and pepper.

4. Pour out the chorizo and vegetable mix onto a large oven tray. Place the chicken breasts on top of the vegetable mix.

5. Place in the oven for 30 -35 mins until golden brown and the chicken is cooked through. The chicken is cooked when its core temperature reaches 75C or the juices run clear.

6. Using a pair of kitchen tongs, squeeze the roasted limes over the whole dish.

7. Serve straight from the tray, garnish with pea shoots and serve with crusty bread or rice.