Spicy chili and sweet pepper chicken with Tenderstem®
Created by Joseph Mulreany
My cooking style is inspired by Joe Wicks the body coach. Healthy tasty meals that are cheap to make and great to eat.
- Created by Joseph Mulreany
- 15 mins preparation
- 30 mins cooking
- Serves 1
It's chicken with a blend of spicy chillis and sweet pepper with a hint of Worcester sauce for a little kick. Paired with some Greek yoghurt to take the edge of the spice off (if you're not a fan of spicy food) and Tenderstem® broccoli.
- 2 Spring onions
- Half Red pepper
- 1 Chicken breast
- 1 Red chili (deseeded optional)
- 3 Stems of Tenderstem® broccoli
- Pinch of garlic salt
- 4 Cherry tomatoes
- 2 tsp Worcester sauce
- 1 tsp Coconut oil
- Greek yoghurt
Cook the Tenderstem® broccoli in a boiling pot for 8 minutes
Whilst broccoli is cooking, heat coconut oil in a pan.
Dice the peppers, spring onion and chillis along with halved tomatoes and cook in pan for 2 minutes.
Slice chicken breast and add to pot with the peppers and onions.
Add a pinch of garlic salt and Worcester sauce and let it simmer for 10 minutes until chicken is cooked all the way through on medium to high heat.
Let all simmer and serve on a plate.
Add Greek yoghurt to serve.