A quick and easy dish here, pretty winter colours and lovely flavours. Roast chicken breast browned off nicely in a pan, some potatoes simply washed and sliced in half, a handful of cherry tomatos, garlic, rosemary and leek thrown in. A splash of avocado oil and balsamic vinegar and half an hour in the oven make this a perfect dish. The little extras that make this are the whole peppercorns that sweeten in the oven and the fresh rosemary. This is great with a fresh salad or some bread and the light chicken breast makes this a healthy dish that will keep you filled up. I like to use a mix of whole peppercorns usually but RAN out! It tasted just as good but if you have some pretty pink, white or green ones then please go ahead and peppercorn it up.

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