Go Back
–+ servings
Print Recipe

Easy Chessy Chicken with smoky Mexican Veges sf

Get the chicken and eggplant in the oven first - then prepare the smoky veges.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Keto
Servings: 4 people

Equipment

  • 1 Casserole dish
  • 1 Large frying pan

Ingredients

Chicken

  • 1 Eggplant
  • 500 grams Chicken breast cut lengthways
  • 1 can Tomatoes chopped
  • 15 ml Apple Cider Vinegar
  • 3 grams Salt
  • 2 grams Chilli Flakes more or less to your taste
  • 125 grams Cheese - your choice grated

Veggies

  • 1 med Onions - Brown sliced
  • 3 Courgettes
  • 1 large Capsicums - Red
  • 2 cloves Garlic
  • 45 ml Cold Pressed Olive Oil
  • 10 grams Smoked Paprika
  • 5 grams Ground Cumin
  • 3 grams Dried Oregano

Garnish

  • 125 grams Sour Cream
  • 1 brunch Fresh Coriander roughly chopped

Instructions

  • Preheat the oven to 225 degrees Celsius.
  • Cut the eggplant lengthwise into slices 1 cm thick.
    Season the chicken with salt and freshly ground black pepper, and place into the casserole dish.
  • Pour the tomatoes on top and add the vinegar, salt and chilli flakes.
    Lay the eggplant slices on top of the chicken and season with salt and pepper.
  • Scatter over the cheese and bake for 20 to 25 minutes, until the chicken is cooked and the cheese is nicely glazed on top.
  • Meanwhile, prepare the veggies.
    Slice the onion, courgette and capsicum into rings (removing the seeds and the white bits), and finely chop the garlic.
  • Heat the oil in a large frying pan on a high heat.
    Add all the vegetables, including the garlic, and cook stirring for two to three minutes.
  • Reduce the heat to low, add the spices and season to taste with salt.
    Cook on low until the chicken is ready – by this time the vegetables should be soft.
  • To serve, spoon the Mexican veggies onto plates.
    Top with the chicken and some of the sauce.
    Garnish with sour cream and coriander.