Love chilli, but your children can’t quiet handle the heat yet? Then this Spicy Chicken ‘sheet pan’ dinner recipe is for you. I love baking the chillies whole as I know exactly where they are in the tray bake when it is finished cooking – more for Mummy’s plate and none for the little ones. I love heading over to the hot sauce store and finding the right ingredients too! I’ve also found that this dish is great to prep whilst you have a little ‘down time’ in the afternoons and then pop in the oven closer to dinner time {a virtue that most of my meals must have these days}.

I always think the term ‘down time’ is a little bit funny to use when I am a stay-at-home-mum… until children are well and truly asleep in bed, I really don’t feel like we get ‘down time’.

You know, in my ‘down time’ – whilst children are napping or preoccupied with their 30 minutes of afternoon TV time {after a very strenuous park/play/bike riding session} – I’ll be popping out a load of washing or unpacking the dish washer or preparing meals/snacks or giving the floor a once over with the vacuum or wiping down the bathroom {don’t ask me how many times I’ll need to wipe down the bathroom when I have two little boys using the toilet} or preparing an activity {like play-dough or water play or puzzles}.

It’s not like when I worked in an office and when you had a little down time you could pop across the road to grab a coffee, or wonder over to your friend’s stall to see what they got up to on the weekend/if they had plans for the evening, or even just a little google time. I miss the ability to just read things on the internet to pass a little time.

Although, in saying that I’m sure there will be plenty of time that I am sitting down breast feeding and googling/reading blogs/news stories on the internet – it just isn’t the same with someone attached to your breast.

SPICY CHICKEN ‘SHEET PAN’ DINNER

400 grams of chick peas
1 onion
1 red capsicum
1 lemon
1 bunch of lemon thyme
2 free range chicken breasts
250 mls of chicken stock
6 garlic cloves
6 red chillies
1/2 bunch of parsley
1 tsp of dried chilli
olive oil
salt and pepper

Preheat oven to 200 degrees.

Drain and rise the chick peas. Layer a baking dish with the chick peas, slices of onion, strips of red capsicum, whole red chillies, garlic cloves and slices of lemon. Top the veggies with the chicken breast fillets and chicken stock.

Season all with a the lemon thyme, parsley, dried chilli, salt and pepper. Drizzle everything with olive oil and bake for 25 minutes.

You can serve with fresh lemon wedges, parsley and a little Greek yoghurt to cool down and mouths that might be on fire {like the husband’s}.

Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.

I love supporting my local shops and YourGrocer makes it so easy.Get your ingredients for my Spicy Chicken ‘sheet pan’ dinner delivered today.