Roasted Hot Pepper & Coriander Chicken with Green Beans
Cooking a delicious meal takes no time, it is tasty and nutritious. You can serve it with steamed green beans or your favorite salad, or any kind of vegetables to give extra fibre and vitamin.
Yield
4 servingsPrep
10 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
red pepper flakes
|
|
| 1 | teaspoon |
coriander seeds
ground, or fennel seeds |
|
| 2 | tablespoons |
parsley leaves
freshly chopped, flat-leaf |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
chicken breasts
fillets, with skin |
|
| 1 | x |
green beans
steamed, to serve |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
red pepper flakes
|
|
| 5 | ml |
coriander seeds
ground, or fennel seeds |
|
| 3E+1 | ml |
parsley leaves
freshly chopped, flat-leaf |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 4 | each |
chicken breasts
fillets, with skin |
|
| 1 | x |
green beans
steamed, to serve |
*
|
Directions
Preheat oven to 200ºC (390ºF).
Add the pepper flakes, coriander, parsley, oil, salt and pepper in a small bowl and stir to mix well.
Brush the chicken with the spice and oil mixture, arrange in a baking dish , skin-side down, and roast for 10 to 12 minutes.
Turn the chicken and roast for another 5 to 6 minutes.
Serve the chicken on top of the steamed green beans.
