Roasted Pepper with Juicy Chicken & Spinach
30 min
Poultry
84654
For 2 Portions
200 g
chicken breast (boneless, skinless)
160 g
cherry tomato
40 g
spinach, fresh
10 g
ginger
4 sprig(s)
thyme, fresh
3
red bell pepper
1/2
lime
4 tsp
honey
4 tbsp
olive oil
2 tbsp
sesame oil
2 tbsp
balsamic vinegar
2 tbsp
soy sauce
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Wash, halve, and deseed bell pepper.