Whether it’s dinner or lunch, this baked chicken with olives and tomatoes is a great dish for meal prepping to save you time during the week.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
4 chicken breasts, with skin and bone
2 tbsp olive oil
Salt and pepper
300 g vine tomatoes
½ cup green olives
15 g thyme
3 lemons (2 halved, 1 zested and juiced)

METHOD
1. Toss the chicken with oil, salt and pepper to coat.
2. Place on a baking tray and top with the tomatoes, olives, thyme, halved lemons, lemon zest and juice. Store in the fridge until ready to eat.
3. Bake at 200°C for 20 minutes, until the chicken is golden and cooked through. Serve with the pan juices.

The post Baked chicken with olives and tomatoes appeared first on MyKitchen.

These beetroot bowls don’t just look pretty, they taste incredible and are filled with deliciously nutritious ingredients. Plus, they’re super budget-friendly, and a great way to use up and leftover roast chicken.

SERVES 4 // COOKING TIME 

INGREDIENTS
For the bowls
1 tbsp olive oil
400 g tin chickpeas, drained
30 g coriander, roughly chopped
3 baby marrows, grated
400 g roast chicken, sliced
150 g baby spinach
4 beetroots, peeled and sliced
For the dressing
3 tbsp olive oil
3 tbsp red-wine vinegar
2 tbsp origanum
Salt and pepper

METHOD
1. Heat the oil in a pan and fry the chickpeas until golden brown. Add the coriander and remove from the heat.
2. Divide grated baby marrow between 4 bowls. Top with the chickpeas, chicken, spinach and beetroot.
3. Whisk together all dressing ingredients. Pour the dressing over the prepared bowls.

The post Chicken and beetroot bowls appeared first on MyKitchen.

Before we know it, winter will be creeping in so we’d like to treat you to our top 3 one-pot pasta recipes that you need in your life. They are comforting and warm and delicious so tuck in and enjoy!

Chicken & lemon linguine pasta

SERVES 4–6 // COOKING TIME 45 min

INGREDIENTS
Olive oil
2 chicken breasts
2 garlic cloves, sliced
1 L chicken stock
4 thyme sprigs
Zest and juice of 1 lemon + zest to serve
300 g linguine
1 cup white wine (optional)
Parmesan, to serve

METHOD
1. Heat 1 tbsp oil in a pot and brown the chicken and garlic.
2. Add stock, thyme, and lemon zest and juice. Bring to a simmer. Once the chicken is cooked through, 20 minutes, remove it from the pot and allow to cool.
3. Bring the stock to the boil and add pasta and wine (if using). Cook for 8–10 minutes, until the pasta is al dente.
4. Meanwhile, shred the chicken. Stir it through the cooked pasta.
5. Serve with a drizzle of oil, lemon zest and Parmesan.

Beefy spaghetti arrabbiata

SERVES 4–6 // COOKING TIME 25 min

INGREDIENTS
2 garlic cloves, crushed
1 onion, diced
400 g beef cubes
10 g tomato paste
1 tbsp sugar
2 tsp dried mixed herbs
2 red chillies, chopped
400 g tin chopped tomatoes
200 g sun-dried tomatoes
1 L beef stock
300 g spaghetti

METHOD
1. Heat some vegetable oil in a pot and fry the garlic and onion until translucent.
2. Add the beef, tomato paste, sugar, mixed herbs and chilli. Stir until the beef is fully coated, then cook until slightly browned.
3. Mix in the chopped tomatoes and sun-dried tomatoes.
4. Add stock and bring to the boil. Add spaghetti and cook for 8–10 minutes, until al dente.

Creamy mushroom & mustard farfalle

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
1 onion, diced
2 garlic cloves, crushed
2 tbsp black mustard seeds
1 L vegetable stock
300 g farfalle
400 g mushrooms, thinly sliced
1 cup cream

METHOD
1. Heat some vegetable oil and fry the onion and garlic until translucent. Add the mustard seeds and cook for 2 minutes, until fragrant.
2. Add the vegetable stock and pasta. Bring to the boil and cook for 5 minutes.
3. Add the mushrooms and cream, and cook until the pasta is al dente and the sauce has thickened, about 5 minutes. Season to taste and serve.

The post PASTA LA VISTA – 3 pasta recipes you need in your life appeared first on MyKitchen.

These savoury crêpes with pulled chicken are budget-friendly and transform flavours! Spice the chicken to suit your desired taste, and add the salsa for even more deliciousness. 

SERVES 4 // COOKING TIME 39 min

INGREDIENTS
For the crêpes
1 cup flour
Salt and pepper
2 cups milk
3 eggs
For the salsa
200 g red grapes, chopped
½ red onion, peeled and finely chopped
2 tbsp olive oil
2 tbsp red-wine vinegar
For the chicken
400 g roast chicken, shredded
1 tsp paprika
1 tbsp hot water
Salt
For the spread
125 g cream cheese
Handful mint, chopped
2 tsp lemon juice

METHOD
1. Sift together the flour, salt and pepper. Add the milk and eggs, and whisk until the batter is smooth.
2. Heat a frying pan, add a small ladle of batter and swirl to cover the base. Fry until bubbles form on the surface, then flip over and cook the other side until golden.
3. Combine all the ingredients for the salsa.
4. Combine all the ingredients for the chicken.
5. Combine all the ingredients for the spread.
6. To assemble, spread flavoured cream cheese on to each crêpe. Add pulled chicken and scatter with grape salsa.

The post Savoury crêpes with pulled chicken and grape salsa appeared first on MyKitchen.

This Mexican dish is taking a turn to the ocean with these crispy fish tacos, but we aren’t complaining. Enjoy a yummy seafood meal that is healthy and quick!

SERVES 4 // COOKING TIME 

INGREDIENTS
For the fish
½ cup flour
1 tsp garlic powder
1 tsp ground cumin
1 tsp paprika
Salt and black pepper
½ cup sparkling water
Vegetable oil, to deep-fry
300 g white fish fillets, cut into nuggets
1 mielie, kernels only
Handful coriander, chopped
1 tbsp lemon juice
4 baby marrows, cut into ribbons
4 tortillas
Olive oil

METHOD
For the fish
1. Combine the flour, spices, salt and pepper. Whisk in sparkling water to create a thick mixture.
2. Heat the oil to medium heat.
3. Dip fish in batter. Fry in batches until golden and cooked through, 5 minutes. Drain on paper towel.
For the veggies
1. To make the salsa, lightly steam the mielie kernels in the microwave. Mix with coriander and lemon juice.
2. Dress the baby marrows with olive oil, salt and pepper.
For the tacos
1. Preheat oven to 180°C.
2. Brush the tortillas with a little olive oil. Cook them directly on the oven rack, draping them around the bars to create a taco shape. Toast for 5–7 minutes, until they are crispy and holding their shape.
3. Serve the tacos filled with the fried fish, baby marrow ribbons and corn salsa.

The post Crispy fish tacos with corn salsa appeared first on MyKitchen.

We aren’t kidding with this roast chicken – it really is the perfect dish! Added with some sweetness and potatoes or veggies on the side, and you have a wonderful homemade meal.

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
¼ cup olive oil
3 tbsp Dijon mustard
Salt and black pepper
1.8 kg chicken
200 g red grapes

METHOD
1. Preheat oven to 200°C and grease a baking tray.
2. Mix the oil, mustard, salt and pepper. Rub chicken with this mixture, then place on the tray and roast for 30 minutes.
3. Reduce oven temperature to 180°C and add the grapes. Roast for 30 minutes, until the chicken skin is crispy and the grapes are soft and bursting.

The post The perfect roast chicken with roast red grapes appeared first on MyKitchen.