Tag Archives: tomatoes

Chicken in Paper Baked with Peppers, Tomatoes, Herbs and Cheese

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Excuse the late blog but I was just flicking through all the recipes I have to pick out one to use in this week’s recipe of the week at my Shape Up Challenge and Nutrition Class when I found this recipe stashed away in my recipe book 🙂

About 2 years ago, I really started to experiment with healthy recipes and this was one of the first healthy recipes I tried out for a healthy dinner idea. I was in college at the time so it’s budget and time friendly 😀

I went through a phase of making this recipe constantly for my dinner so no wonder I had forgotten about it because I haven’t made it in so long now but I can’t wait to try it again soon because it really is delicious!!

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Photo credit is by the original recipe because I couldn’t get a good snap! Here’s the link to the original recipe – http://www.foodista.com/blog/2013/10/24/chicken-in-paper-baked-with-peppers-tomatoes-herbs-and-cheese

But in my own words.. here it is..

Ingredients (Serves 4)

  • 2 chicken fillets
  • 6 tbsp. extra virgin olive oil/ rapeseed oil/ coconut oil (better to cook with rapeseed or coconut oil because unlike olive oil these oils do not turn into a bad fat when heated up to high temperatures!)
  • 1 celery stalk, trimmed and chopped
  • 2 onions, peeled and coarsely chopped
  • 1 red bell pepper, cut into rings or slices
  • 1 green bell pepper, cut into rings or slices
  • 4 garlic cloves, minced
  • 2 tsp. dried organo
  • 250g feta cheese cut into cubes
  • salt & pepper to taste

Method

  1. Preheat the oven to 180°C.
  2. Cut the chicken fillets into large cubes and toss with oil, salt and pepper. Heat a nonstick skillet and brown the chicken lightly. Remove and set aside.
  3. Heat 2 tbsp oil and sauté the onions, celery, peppers and garlic until softened but not mushy. Remove.
  4. Divide the chicken and vegetables evenly into 4 portions. Place the chicken first on a piece of parchment paper about 12” square. Sprinkle with oregano and top with the vegetables and cheese. Season with salt and pepper. Bring two sides of the paper together and fold over in 3-4 pleats. Fold the sides in to create 4 small (yet not too tight!) packages.
  5. Place on a sheet pan and bake for 45 minutes.
  6. To serve, place each package on a plate and carefully open the top of each.

Enjoy 🙂

Tee. X

Quinoa Spinach Stuffed Tomatoes

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Ingredients

  • 6/8 medium ripe tomatoes
  • salt, to taste
  • 1/2 cup quinoa
  • chicken/veg stock cube
  • rapeseed oil
  • 2/3 handfuls of fresh spinach
  • 1 tsp chopped fresh parsley
  • ground pepper, to taste
  • parmesan/mozzarella/goats shredded cheese

Method

  1. Preheat oven to 190°C. Slice off the stem end of the tomatoes and hollow out the inside. Slice just a small section off of the bottom of the tomatoes just so that they will sit flat on your baking tray. Sprinkle a pinch of salt in the hollow portion of each tomato and place tomatoes, hollow side up on a baking tray. Set aside.
  2. Place water, stock cube and quinoa in a saucepan. Bring to a boil; lower to a simmer, cover, and cook for 15 minutes.
  3. Heat oil in a frying pan and add spinach. Season with pepper, and cook until wilted. Mix in the parsley.
  4. Remove from heat, add in the cooked quinoa and mix well.
  5. Evenly divide the filling among the tomatoes. Cover with foil and bake for 20 minutes.
  6. Remove foil, sprinkle tops with preferred choice of cheese and bake for an additional 5 minutes, or until cheese is melted.

Serve and enjoy 🙂

Tee x