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