Paprika and Lemon Chicken, Coriander Rice & Roasted Peppers Recipe


Considering I like to taste test so many dessert recipes (if you hadn’t already noticed), I think it’s important to keep the rest of my diet pretty healthy if I can. That’s why this paprika and lemon chicken salad is always a go-to recipe of mine! 

It requires very little effort too, but tastes like you’ve spent ages on it!

If I’m making it as a lunch just for myself, I like to make it on a morning when I first get up while I get mine and my sons breakfast ready. All you have to do is chop some peppers, put them and the chicken breasts in a roasting dish, put it in the oven and forget about it! absolutely do not forget about it because that would be dangerous, however, you can enjoy your breakfast and go and watch last nights episode of Eastenders that you missed, all while it’s cooking. 

Paprika and lemon chicken salad is also excellent as a summer dinner for the family! That’s why I’ve written up the recipe below, based on a family of 4, but you can divide or double up the recipe as you need.

This is how I made my paprika and lemon chicken salad

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Ingredients (serves family of 4)

4 Chicken Breasts

1 Red Bell Pepper

1 Green Bell Pepper

1 Yellow Bell Pepper

250g Long Grain Rice

Schwartz Paprika and Lemon Chicken Seasoning

Coriander Leaves

1 bag mixed salad

olive oil

What you’ll need to make this paprika and lemon chicken salad

Roasting dish

chopping board




Prepare by preheating the oven to 190C 

1. Firstly, a small amount of olive oil to a roasting dish.

2. Chop the 3 peppers up into long slices and place them in the roasting dish with 4 chicken breasts.

3. Coat the chicken breasts until the top is completely covered with Schwartz paprika and lemon chicken seasoning.

4. Place the dish in the oven on the middle shelf and cook for approximately 30 minutes, until the chicken is cooked thoroughly all the way through.

Tip – After 15 minutes, I like to take the dish out and turn the peppers before returning the dish to the oven.

5. Prepare boiling water in a pan so that it’s ready to start cooking the rice once the chicken and peppers are cooked.

6. Remove the chicken and peppers from the oven and leave to stand in order to cool.

7. For the rice, I used Tesco, boil in the bag, long grain rice. If you are using a different one, be sure to follow the directions on the pack of rice which you have chosen because they can vary. 

8. Once the rice is cooked, drain the water from it and add a teaspoon of coriander leaves. Stir to combine.

9. Finally, cut the chicken breasts into slices, and serve on a plate with the rice, roasted peppers and some salad.



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