spanish chicken

Looking for a quick, healthy meal with minimal pack-up responsibilities? Well, we’ve got the recipe for you! This one only requires a chopping board, knife and baking tray… AND it’s packed full of goodness (such as lycopene, potassium, B vitamins, vitamin C, fibre). Is there anything this Spanish Chicken can’t do? Probably not.

Keep on reading for our latest dietitian-recommended recipe!

Spanish Chicken


  • 2 Chicken breasts
  • 1 medium brown onion, cut into 8 wedges
  • 1 medium red onion, cut into 8 wedges
  • 8 new potatoes, quartered lengthways
  • 8 whole garlic cloves, unpeeled
  • 8 medium tomatoes, quartered
  • 1 zucchini, quartered lengthways and cut into 1.5cm pieces
  • 2 field mushrooms, cut into 8 pieces
  • 1tsp paprika
  • 1tsp dried oregano
  • 1 green capsicum, deseeded and cut into strips
  • salt
  • Freshly ground black pepper
  • 1Tbs olive oil


  1. Preheat the oven to 200°C. Put the onions, potatoes, garlic, zucchini, mushrooms and tomatoes in a large roasting tin and season with olive oil, sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 40 minutes.
  2. Slice chicken breast into quarters, season with pepper. Mix paprika and oregano.
  3. After 40mins add chicken and capsicum to a roasting tray and sprinkle the spice mix over vegetables and chicken and bake for 10 mins.
  4. Spoon tomato juices over chicken and bake for another 5-10mins until chicken is cooked through.

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