Mexican Chicken With Vegetables

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Ingredients (2-3 serves):

• 200-300gms free range chicken drumsticks 

• 1/2 can of tinned tomatoes  

• 1 capsicum, sliced finely 

• 1 courgette, chopped up 

• 1 onion, sliced finely 

• 2 cloves garlic, finely chopped

• 1 cup green beans, chopped in half

• 1 leek, sliced finely 

• 1 tsp cumin powder

• 1 tsp paprika 

• 1 tsp chilli flakes 

• Season with salt/pepper 

• Garnish with coriander and 1 heaped tbsp coconut yoghurt

Method

1. Preheat the oven to 180 degrees on fan bake. Pre-line a baking tray and place the chicken drumsticks scattered across the tray. Pour the can of tinned tomatoes on top. Place in oven to cook for approx. 20-30 minutes (until chicken is cooked through). 

2. Heat a fry pan over medium heat with 1 tbsp olive oil. Add the onions, leek and garlic and stir to combine for 2-3 minutes. Add in the courgettes and capsicum and cook for another 5 minutes or so. Add the beans and spices and stir to combine for another 2-3 minutes (I like my beans crunchy). 

3. Serve on plates with the vegetables on the bottom then top with the chicken and tomato mixture and garnish with 1 tbsp coconut yoghurt and a small bunch of chopped coriander. Season to taste and enjoy!

** For males or physically active females, add an additional sweet potato or 1/2-1 cup rice.