Spinach, tomato and oregano omelette
There’s nothing easier and faster to make in a hurry than an omelette, so we’ve […]
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Servings 4
Total 40 mins
Prep 20 mins
Cook 20 mins
What’s more comforting than an autumnal stew? One that’s served with lemon chicken and roasted potatoes!
Ingredients:
375g chicken breast
1 tsp garlic purée
½ white onion, diced
100g butter beans
1 pepper, diced
2 tsp smoked paprika
200ml passata
600g potatoes, parboiled
Olive oil for roasting
Directions:
Sauté the garlic and onion until they become soft and caramelized, which should take about 5-10 minutes. Then, add the peppers and paprika, and let them cook for an additional 5 minutes. Stir in the mixed herbs, followed by the butter beans and passata, allowing the mixture to simmer.
Meanwhile, roast the potatoes on a lined tray until they become tender.
For the chicken, season it with lemon and paprika, and lightly drizzle it with oil. Place the chicken in the oven and let it cook until done.
Finally, divide the dishes separately and serve.