4 chicken breast fillets
1 red & 1 yellow pepper
1 red onion
1 large orange
1 1/2 tablespoons olive oil
1/2 teaspoon salt
3 tablespoons lemon juice
1 teaspoon ground coriander
1 teaspoon coriander leaf
1 teaspoon of garlic granules
1 teaspoon paprika
1 teaspoon of crushed chillies
1 teaspoon crushed pepperPreparation
Preheat oven to 200 degrees, Slice peppers, onions and oranges into chunks, mix the onion and peppers together with the ground coriander and half the olive oil transfer to large oven proof dish.
Mix half the coriander leaf with the crushed chillies, garlic granules, paprika, pepper and salt with the remaining oil and lemon juice in a bowl. Add the chicken and coat thoroughly, place on top of the peppers and onions.
Squeeze the orange wedges over the chicken, peppers and onions, then place onto the dish.
Bake for 45 minutes or until the chicken is piping hot.Butchers Tip**
Delicious served with tear and share garlic bread, and for extra heat substitute crushed chillies for a fresh chopped variety.