Sweet Chili & Paprika Chicken

Ingredients Serves 2

  • 2 chicken thighs skinless boneless

Marinade for chicken

  • 1tsp Organic garlic powder
  • 1tsp organic paprika powder
  • 1tsp keens curry powder
  • 2Tb housemade sweet chili sauce


  • 1 1/2Tb Dijon mustard
  • 1tb Honey
  • 1tb Maple syrup
  • 1tb Apple cider vinegar
  • 1tsp fennel seeds


  • 1 organic zucchini
  • 1cup Brussels sprouts
  • 1 cup kale fresh from vegepod
  • 6 cherry tomatoes halved
  • 2x 15g feta cubed
  • 1tb organic extra virgin olive oil


  1. Mix marinade together. Add chicken mix well in a bowl. Cover and marinate 2hrs minimum
  2. Mix dressing together and place into 2 sauce ramekins, cover keep in fridge until serving.
  3. Cut tomatoes and brussells in half and slice zucchini . Destem kale. Place in takeaway container with lid until cooking the chicken.
  4. Place oil in non stick skillet and cook chicken but reserve marinade. Remove chicken from pan.
  5. Cook brussels, zucchini and kale with tomatoes in skillet. Serve with chicken.
  6. Heat marinade in saucepan and serve over chicken. Drizzle dressing over everything.
  7. Or serve vegetables hot