Paprika Chicken, Mixed Vegetables and Avocado

So this one was a bit of an odd meal but a fantastic way to use up chicken and vegetables before the shop came the next day. So the begetables I used below were just the ones I had in the fridge – you can use whatever you have.

Serves 2


  • 2 chicken breast or 6 mini fillets
  • 1 can sweetcorn
  • 1 lime, quartered
  • a few broccoli florets
  • 1 pepper, chopped
  • ½ courgette, chopped
  • 50g spinach
  • ½ red onion
  • chilli flakes
  • olive oil
  • 2 tbsp paprika + 2 tbsp
  • sprinkle cumin
  • 1 tbsp honey
  • 1 avocado


  1. Fry the red onion in a wok on a medium heat for a few minutes then add the broccoli, pepper, and courgette. Squeeze half the lime over the vegetables and add the paprika, sprinkle of cumin and chilli flakes to taste. Cook for 10-15 minutes until soft. Add the spinach and sweetcorn in the last few minutes
  2. Meanwhile spread the chicken on a baking tray, sprinkle with 2 tbsp paprika, honey, chilli flakes and drizzle with oil. Grill on a medium heat for 10—20 minutes (depending on if they’re mini flillets or whole breasts)
  3. Mash the avocao with some salt & pepper.
  4. To serve plate up the vegetables, place the chicken on top and spoon some avocado next to the veg