Ingredients

• 1 chicken fillet
• peri peri hot sauce
• paprika
• 50g washed kale
• small can of chickpeas
• 1 courgette cut into slices
• rapeseed oil for roasting
• pepper for seasoning kale

Method

1. Heat your oven to 200°C. Drain the can of chickpeas and place in a roasting tin. Coat in 1tbsp rapeseed oil and paprika and place into the oven for 10 minutes before adding in the courgette.

2. Prepare the chicken for grilling, coat in peri peri sauce and paprika (you can do this couple of hours before hand and leave marinading if you prefer).

3. At the same time – add the courgette to the roasting tin with the chickpeas, drizzle with rapeseed oil and paprika. Start to grill the chicken. Should take about 15-20 minutes.

4. In the last 5 minutes of roasting, add in the kale and drizzle with some rapeseed oil and pepper. The kale roasts fast so be careful it doesn’t burn on you 😛

Enjoy 🙂

Tee x