Chicken masala with sweet red peppers: A tasteful dish!

This recipe was a spur of the moment, as I was tidying up my spices’ shelf and saw the garam masala and a chicken spice I bought from Istanbul (no name I am afraid!)

I tried to keep the calories law, that is why I used chicken breasts and just one tbsp. of olive oil. The taste mainly comes from these amazing spices, the mustard, the broth and the sweet red peppers.

Ingredients: 3 chicken breasts cut in pieces of about 1cm thickness (650 gr of boneless chicken w/o skin), 3 sweet red peppers cut in big pieces, 2 onions cut in big pieces (try to separate the petals), 5-6 cherry tomatoes cut in two, 2 carrots cut in pieces, 1/3 tsp of garam masala, 1/3 tsp of mixed chicken spices, a pinch of rosemary, salt and pepper, 4 tsp of mustard, 1 tbsp of olive oil, ½ glass of vegetables broth. Optional: ½ tbsp. of honey and lemon mustard

Cut all your vegetables in pieces and put them in a tray along with the chicken pieces. Add the rest of the ingredients and mix well. Try to place the chicken pieces in the bottom and cover each piece with a piece of pepper so as the liquids of the pepper enrich the chicken during roasting. Put the tray in a pre-heated oven covered with foil for 30’ in 220 C. Uncover and roast for about 30’ more in 170 C.

Enjoy!