Chicken and Chorizo Bake

I absolutely love this recipe, no cooking oils required; the meat will cook in the juices from the tomatoes and the chorizo. Even though chorizo is high in calories and fat this is a perfect lunch recipe you can split down over a week, therefore serving of chorizo is not so bad J 

Also adding some sweet potato is optional, I choose not to as one I can’t eat it and two I try not to mix carbs and fats. But it won’t hurt if you add it in.

Ingredients

• 6 Salad Tomatoes halved
• 3x Peppers chopped
• 3x Onion Chopped
• 2x Courgettes/ or if you prefer broccoli heads
• Chorizo Ring
• 6 Chicken Thighs (skin removed)
• Cumin
• Paprika
• Pepper
  

1. Preheat the oven to 180 degrees
2. Put all chopped veggies in a baking tray and put in the oven for 20 mins
3. Chop Chorizo into medium sized chunks
4. Take any skin and excess fat off the chicken thighs and pierce through twice
5. Put Chorizo in the baking tray with veggies followed by the chicken on top.
6. Season with Cumin, Paprika and pepper
7. Put back in the oven
8. Check and stir up the dish every 15 mins until cooked, normally takes about 45 mins, just check chicken is cooked through