Spanish Chorizo and Chicken Traybake and the verdict on Quorn

Quorn – advertised as healthy, low in fat, high in protein and a great vegetarian alternative to meat. We put this advertisement to the test by using it in our spaghetti bolognese. Now I am a huge meat lover but I decided to try Quorn for the health benefits i.e low in fat. We cooked the spaghetti bolognese exactly the same way as the recipe on FADHoppers but with Quorn instead of mince meat. So how did it taste? The first few bites were nice and I thought this is as good as the real thing – well nice enough to eat, but lacked a certain texture and flavour (which came from the mince meat). I thought I could live without the meat but half way through I was getting bored of the bolognese and just ate the pasta. So the verdict is out. Quorn may be healthier than meat but it is no where near as good as meat!

Another healthy meal of the week, which was a success, is Spanish Chorizo and Chicken Traybake. This was created by the Hairy Bikers (or Hairy Dieters now?) I watched one of the hairy dieter episodes and thought the show was dull yet made me think about trying to eat slightly healthier. Then a few days later flicking through the latest Good Food magazine (yes – I know you are thinking it – I am that cool) and saw this hairy dieter recipe. I thought it would be bland and wouldn’t make it onto FADHoppers but when I tasted it, it was full of flavour and much better than the other chorizo and chicken traybake on FADHoppers and  is healthier and easier to cook!  The recipe has been FADHoppered and will definitely be replacing the other traybake recipe!


Serves: 2
Prep Time: 10 minutes
Cooking time: 1 hour

Boneless skinless chicken thighs – Slashed 2 times and seasoned
Baby new potatoes – halved or quartered
4 tomatoes – quartered
4 cloves of garlic – peeled
Half a cooking  chorizo sausage – sliced
Red pepper – sliced
1 red onion – cut into wedges
1 tsp of paprika
1 tsp of oregano
Salt and pepper

Preheat the oven to 200 Deg C.
Put the potatoes, tomatoes, garlic and onion in a roasting tray.
Cook for 20 minutes.
Add the chorizo and toss.
Add the chicken on top.
Sprinkle over the oregano and paprika.
Cook for another 20 minutes.
Pour some of the juice, from the bottom of the tin over the chicken.
Add the red pepper under the chicken.
Turn the heat up to 210 Deg C and cook for another 20 minutes



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