Healthy Food Recipes #TeenBlogSeries

#TeenBlogSeries Post 4


Teen Bloggers Anouska Millar and Beth have decided to start a project called #TeenBlogSeries. Its aim is to bring together lots of the teens/young adults in the blogging community. For the next ten consecutive weeks, over 80 bloggers will be writing every Monday at 6:30pm about many different things, all beauty, lifestyle or fashion related. You can view everyones posts by going to the hashtag on twitter "TeenBlogSeries". If you would like to get involved email:anouskateenblogger@googlemail.com

 

So, if some of you follow me on twitter @studentbloguk you will know I’m apart of the blogging community that is cooperating together for 10 weeks to help teens and tweens with lifestyle, makeup and health mentioned above.  Check out my last post here.

Healthy Food Recipe

This week's topic is on lifestyle. My mum and dad have been on a diet and they have bought the Hairy Bikers book of recipes. We have tested and tried a load of recipes and so far, this one is my favourite!

The recipe I have chosen to share with you guys is the Spanish Style Chicken Bake. It is only 370 calories per serving.

• Serves: 4
• Prep time: 15 mins
• Cooking time: 1 hr
• Total time: 1 hr 15 mins

 

Ingredients

1 medium onion, cut into 8 wedges

1 medium red onion, cut into 8 wedges

500g new potatoes, quartered lengthways

8 whole garlic cloves, unpeeled

8 medium tomatoes, quartered

75g chorizo

8 boneless, skinless chicken thighs

½tsp sweet smoked paprika

½tsp dried oregano

1 green pepper, deseeded and cut into strips

Flaked sea salt

Freshly ground black pepper

 

 

 

Method

 

Preheat the oven to 200°C/400°F/Gas Mark 6. Put the onions, potatoes, garlic and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.

 

While the vegetables are roasting, skin the chorizo and cut the meat into thin slices – 5mm is about right. Put the chicken thighs on a board and carefully slash each one 2 or 3 times with a knife. Season all over with black pepper. Mix the paprika and oregano together and set aside.

 

Take the roasting tin out of the oven, scatter the chorizo over the veg and turn everything a couple of times. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano. Season with a little salt and return to the oven for 20 minutes.

 

Take the tin out of the oven. Holding one corner carefully with an oven cloth, lift the tin a little so all the juices run to the opposite end, then spoon and drizzle the juices back over the chicken. Tuck the pepper strips loosely around the chicken and vegetables.

 

Turn the oven up to 220°C/425°F/Gas Mark 7. Put the tin back in the oven for another 20 minutes or until the peppers are just softened and the chicken is golden and crisp. 

 

 

 

I love this dish, and it is really healthy, a bonus!

 

Head over to twitter and follow me @studentbloguk and keep an eye out for next week’s post on; Skincare routine and my skincare must Haves!!

 

 

 

Love Paige

 

     xox

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