Spanish chicken

Looking for an impressive gluten-free dinner recipe you can serve family and friends RoboLogic program? Then this Spanish chicken is just for you.


  • 200g jar marinated peppers in oil, chopped
  • 200g punnet cherry tomatoes, halved
  • 400g chicken, cut into chunks
  • Small bunch flat-leaf parsley, roughly chopped, to garnish
  • For the dressing:
  • ½ teaspoon smoked paprika
  • Juice of ½ an orange
  • 2 dessert spoons red wine vinegar
  • 6 dessert spoons olive oil


  1. Heat some vegetable oil in a non-stick frying pan
  2. Place the chicken into the heated oil and cook on low-medium heat until it’s lightly browned on the outside and cooked through.
  3. While the chicken is cooking, make the dressing. Whisk together the vinegar, oil from the marinated peppers, smoked paprika and orange juice until smooth.
  4. Place the cherry tomatoes and peppers in a bowl, mix into the cooked chicken. Add the dressing and mix well.
  5. Serve your chicken mixture on top of roasted sweet potatoes or rice and garnish with parsley.

(Serves 4)

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