Hot Chilli Roast Chicken

Written by Mark Coles - Follow on Google+ | Facebook | Twitter

Serves 1

For the roast chicken:

1x chicken breast (or 2 of you are following a higher protein plan)

1 tsp chilli flakes / or 1x small red fresh chilli

1 tsp tarragon

1 tsp coconut oil

Pre-heat oven to a medium heat

Sprinkle tarragon and chilli onto chicken; add the coconut oil and oven bake for 25 mins (check – all ovens vary)

For the roast Veg:

1x courguette

1x medium sized green bell pepper

3x cloves of garlic

1x fresh red chilli

4x vine cherry tomatoes / or 2x garden tomatoes

1x handful of spinach

1x tsp basil (or to taste)

Chop all veg up into chunks (except spinach) & put into an ovenproof dish

Add the 3 whole garlic cloves

Roast for 30mins (check regularly, do not let them char)

Add spinach after 20 mins