Baked chicken with red onions & peppers
Get your ingredients together and watch the video below of our chef Ben from our sister magazine Woman, cook baked chicken with mushrooms, red onion & peppers with Dolmio.
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Prep time: 10 mins
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Cooking time: 35 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
Cook's tip! This dish is ideal for making ahead and freezing. Fully defrost before reheating in the oven and ensure it's piping hot before serving.
Ingredients:
- 2 large red onions, cut into wedges
- 2 orange peppers, halved, seeded and thickly sliced
- 1 tsp olive oil
- 4 skinless, boneless chicken breasts
- 500g jar Dolmio extra mushroom sauce for bolognese
- Crusty bread and green salad, to serve
Method
- Preheat the oven to gas mark 7/220°C. Toss the red onion, peppers and olive oil together and tip into a large baking dish. Roast for 15 mins until softened and golden brown.
- Lower the oven to gas mark 6/200°C. Nestle the chicken breasts in with the roasted vegetables and pour over the sauce. Cover with foil and bake for 15 mins.
- Remove the foil and cook a further 5 mins until the vegetables are
- tender and the chicken is cooked right through. Serve with salad and crusty bread.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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Melissa Cannon, posted 6 months ago
This was an extrememely easy dish to cook and prepare and went down well with all the family. I think I must have bigger 'breasts' than Ben tho...my chicken needed another 10 minutes to cook through properly! I served with warm crusty bread and we didn't even need the mixed salad I prepared. The girls picked out the chunks of onion but ate every other scrap. Not sure whether the Dolmio sauce had any mushroom in ????
