Chicken & Chorizo Veggie Bake Recipe – Packed With Flavour & No Bake


-400g chicken breast/thigh, scored

-1 large sweet potato, diced

-1 red capsicum, diced

-1 small zucchini, diced

-1 red onion, cut into 6th

-handful of cherry tomatoes

-80g of chorizo, sliced

-4 garlic cloves, peeled and left whole

-2 sprigs of fresh rosemary

-1 tsp dried thyme

-1 tsp paprika

-1/2 tsp oregano

-1/4 tsp chilli flakes

-Salt & pepper to taste

-Olive oil


  1. In a large frypan on low-medium heat, add some olive oil and then the sweet potato. Cook turning so that all sides are browning.
  2. While potato is cooking, place thyme, paprika, oregano, chilli flakes and salt and pepper into a small bowl. Mix well.
  3. Coat chicken in the spice mix.
  4. In a separate frypan on low heat, add some olive oil and then place the chicken in, the garlic cloves and the rosemary sprigs. Cook slowly, turning once starting to brown.
  5. In the potato frypan, add the capsicum, zucchini, onion and tomatoes. Cook flipping and stirring veggies around every few minutes.
  6. When chicken is almost cooked through, add the chorizo to the mix and cook for 5 minutes or so.
  7. After chicken is cooked through, add all contents from the that frypan to the veggies pan. Stir and mix thoroughly to ensure flavours will combine.
  8. Cook on low heat for 5-10 minutes.
  9. Serve and enjoy! Great paired with some homemade sangria!

***This recipe can also be a sheet pan dish. Do this by placing all veggies in a large baking tray drizzle in olive oil, top with spiced chicken and chorizo. Place garlic and rosemary evenly around the tray. Bake at 160-180 degrees Celsius for approx 30-45 minutes.

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