10 skinless, boneless chicken thighs
1 medium onion
1 each medium red, green, yellow bell peppers
1 tbsp sunflower oil
400 gm can chopped tomatoes
2 tbsp chopped fresh parsley
wholemeal bread and salad to serve
Using a sharp knife, cut the chicken thighs into bite-sized pieces.
Peel and thinly slice the onion. Halve and deseed the bell peppers and cut into small diamond shapes.
Heat the oil in a shallow frying pan (skillet). Add the chicken and onion and fry quickly until golden.
Add the bell peppers, cook for 2-3 minutes, then stir in the tomatoes and parsley and season with pepper.
Cover tightly and simmer for about 15 minutes, until the chicken and the vegetables are tender. Serve hot with wholemeal bread and green salad.
Meal Plan for September Week 4
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