Recipe Review: Looks can be deceiving. Simon thinks the photo doesn't do this meal justice as it looks a bit boring/bland. Au contraire! This recipe was easy, quick and really tasty! But there would be no harm in adding other bright vegetables to this meal, even popping some cherry tomatoes in the oven whilst the chicken is cooking (Cherry tomatoes should only take 10 – 15 minutes) would make a great addition!
Cooking time: 30 – 40 minutes Servings: 4
Preheat oven: 230°C.
- 1 large red bell pepper/red capsicum
- 4 boneless, skinless chicken breasts
- 1 tsp red wine vinegar*
- 2 tsp olive oil
- 4 cloves garlic, minced
- 1/2 medium onion, finely chopped (1/2 cup)
- 1 340g bag spinach
- 1 cup packed basil leaves, shredded
- 1/8 tsp sea salt**
- 1/4 tsp ground black pepper
1. Place red pepper on a baking sheet and roast in oven for 20 minutes, turning once (some of the skin should turn black). When done, remove from oven and set aside for 5 minutes to cool.
2. Place chicken on another baking sheet and bake for 8 minutes.***
3. Meanwhile, peel and seed red pepper. Then purée with vinegar in a small food processor until smooth. Set aside.
4. Heat oil in a large sauté pan over medium-high heat. Add garlic and onion and sauté for 1 minute. Then add spinach, basil, salt and black pepper, and toss for 2 minutes, until spinach is wilted.
5. To serve, place 3/4 cup spinach mixture on a plate, top with 1 chicken breast and 2 tbsp roasted red pepper sauce.
* I used apple cider vinegar in place of red wine vinegar.
** I, as a general rule, don't add salt and pepper to home cooked food. Our taste buds have adjusted over time to this.
*** Cooking times may vary. 8 minutes was not long enough in our oven and for the thickness of the chicken pieces.
Note: We only just had enough sauce for our 2 pieces of chicken so I suggest making more as it's tasty.