A delicious mid week dinner that will leave you wanting more.
1 SPAR enjoy local stuffed chicken
1 Red pepper
1 Yellow pepper
4 cloves of garlic
Tablespoon of Olive oil
Tablespoon of balsamic vinegar
Bag of baby salad leaves
1. Place the chicken in a roasting tray and squeeze pour over it the lemon juice of one lemon and a drizzle of olive oil. Add 4 cloves of garlic to the roasting tray and season with salt and pepper. Roast in the oven as per cooking instructions on the pack.
2. Cut the vegetables into large chunks and place in a roasting tray. Mix in one tablespoon of olive oil and one tablespoon of balsamic vinegar and roast in the oven at 180°c for 20 minutes
3. Serve with baby salad leaves.