After doing a couple of blog posts this week, I definitely feel like I’ve got my mojo back in terms of blogging. Being in a creative rut is the worst – particularly when you rely on it for your income! But, feeling more motivated is a good feeling and it also makes me feel creative in the kitchen! We’ve had a couple of new things for dinner and one of those was a smokey chicken traybake. I’m a huge fan of things that can be cooked in ‘one pot’ as it means less washing up and everything will have maximum flavour! I must admit, I’ve been surprised at how flavoursome food can still be on Slimming World. When I have tried to diet before, I’ve always felt restricted in what I can eat. But, not this time. We have still had super tasty food and I’ve been losing weight – win, win.
I decided on a chicken traybake as after working in a kitchen all day, I do not want to spend ages faffing about with our evening meal, then having loads of washing up to do! I love smokey flavours and harissa so thought it would be good to do something with that, and still have a low syn meal! I’ve come to realise this week that I’m still allowed treats, as long as I have them in moderation. I was feeling constantly guilty if I had a bag of crisps or a fun size bag of Maltesers, even if I used my syns on them. It made me feel like I was going to put the weight I’ve lost back on because of that one thing. Which is absolutely ridiculous! As I don’t have a huge amount of weight to lose, I’m honestly going to be happy if I lose a pound a week. More would be lovely, but as long as it’s a loss, I don’t care! So I treated myself and put 100g of chorizo in the traybake and it was between two of us so I let the guilt go!
Prep time – 15 minutes
Cooking time – 35-40 minutes.
- 1 chicken breast per person – use a griddle pan to sear the breast either side.
- 350g baby potatoes, halved.
- 2 red onions, cut into big chunks.
- 1 yellow pepper, cut into big chunks.
- 100g mushrooms, quartered.
- Fresh basil.
- 100g chorizo, diced.
- 2 tbsp harissa paste.
- 150g cherry tomatoes, halved.
- 2 tbsp tomato puree.
- 1 tbsp Worcestershire sauce.
- 1 tbsp balsamic vinegar.
- 1 tsp smoked paprika.
- 1 tsp lazy garlic.
- 1 tsp lazy chilli.
- 1 tsp dried mixed herbs.
- 1 lemon quartered.
- Salt and pepper to taste.
I’m not actually going to write a method as it’s pretty simple! Once you have prepped all of your ingredients and seared the chicken, place all the ingredients in a large tray, mix them together and bake for 35-40 minutes on 170 degrees. I added the fresh basil at the end.
That’s it! Such an easy, midweek meal. I worked this out to be 7 syns but that’s only because of the chorizo. Without that, it’s a measly 1 syn per portion and it tastes delicious! I can’t wait to have it again. I served ours with some blanched asparagus as it’s my favourite veg.