In my goodie take-home bag from the latest Guild of Food Writers Awards was a new Herb, Spice and Seasoning Selection from Schwartz for a Tray-baked Piri Piri Chicken dish. Last night I decided to try it out but did tinker a bit with the recipe to make it a little more bariatric-friendly (by reducing the fat content). It was really delicious and I can’t believe the addition of oil would make it taste any better. It has a whopping 41g of protein for a ‘normal’ portion (about 20g for a wls one) and is really low in fat. Any leftovers would be wonderful chopped and served in a wrap with a little fat-free yogurt to moisten. You could gather all the separate herbs and spices from your storecupboard but this little kit supplied all and took the guess work out of quantities.
TRAY-BAKED PIRI PIRI CHICKEN
1 pack Schwartz Tray-baked Piri Piri Chicken Recipe Inspirations Kit or
1 tsp ground coriander, 1/2 tsp coriander leaf, 1 tsp dried crushed chillies, 1 tsp garlic granules, 1 tsp paprika, 1 tsp lemon pepper seasoning
1 yellow pepper/capsicum, deseeded and cut into chunks
1 red pepper/capsicum, deseeded and cut into chunks
1 red onion, peeled and cut into wedges
low-fat cooking spray
juice of 1 lemon
juice of 1 orange
8 skinless and boneless chicken thigh fillets
1. Preheat the oven to 200 C/400 F/gas mark 6.
2. Mix the peppers/capsicums with the red onion and ground coriander in a dish. Spritz lightly with low-fat cooking spray then transfer to a baking tray or dish.
3. In a second dish mix the coriander leaf with the crushed chillies, garlic granules, paprika, lemon pepper seasoning, lemon juice and orange juice. Add the chicken with salt to taste and mix well to coat. Spoon over the pepper/capsicum mixture and spritz liberally with low-fat cooking spray.
4. Cook in the oven for 40-45 minutes until the chicken is cooked through, tender and the juices run clear. Delicious served with low-fat potato wedges if tolerated and a salad.
WLS PORTION: 1/2
Image courtesy of Schwartz