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paprika chicken

paprika chicken

This is one of our go-to dishes as it's so simple to make. I have used red pepper and courgette in the recipe below, but it goes well with any vegetables that you have to hand such as aubergines, yellow peppers or leeks. Sometimes I stir through a bag of baby spinach and a tin of red kidney beans at the end, especially if I’m not serving with rice. This is delicious with brown rice, cauliflower rice, mashed potato or mashed sweet potato.



Serves 5-6


10 chicken thighs boneless and skinless
1 large onion diced
2 garlic cloves crushed
1 large courgette sliced
1 large red pepper sliced into small squares
2 teaspoon smoked paprika
680g bottle of passata. Check to make sure no added sugar. We use the Biona Organic Rustica Passata which we buy from Ocado.
A couple of ladles of chicken stock if you have in the fridge or else just use boiling water.



  • Heat oven to 150°C

  • Sweat the onion for five minutes

  • Add the crushed garlic and cook for a further few minutes

  • Add the chopped pepper and courgette.

  • Cook together for a few minutes.

  • Add the smoked paprika and stir.

  • Add the chicken thighs and allow to brown slightly below adding the passata and the stock/water.

  • Season with salt and pepper.

  • Place in the heated oven for a couple of hours until the chicken falls apart.


The Health Boost Tip

If you can, choose organic chicken which has a lower risk of contaminated food and usually has a higher nutrient quality.

This dish can be easily doubled/tripled to store away in the freezer.

Download printable version here

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