Carb Conscious Archives

Mexican recipes

Corn Tortillas

45 minutes

Salsa roja Mexicana

30 minutes

Biscuit recipes

Low-carb, high-fat biscuits

15 minutes

Mushroom recipes

Spinach-and-mushroom bake

25 minutes

Rotisserie chicken and roast tomatoes in peri-peri sauce

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

4 T olive oil
200 g Roma tomatoes, halved
2 whole red chillies
250 ml Woolworths mild or hot peri-peri sauce
1 Woolworths rotisserie chicken, jointed
4 T parsley, roughly chopped

Method

1. Preheat the oven to 180 °C.

2. Heat the oil in a pan over a medium heat and add the tomatoes. Once the skins have begun to char slightly, add the chillies and peri-peri sauce. Toss and pour into a large ovenproof dish.

3. Bake for 20 minutes, or until the tomatoes are soft. Season, then add the chicken and coat in the sauce. Garnish with the parsley.

Discover more chicken recipes here.

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Pomegranate salt-roasted trout with balsamic beetroot and greens

Spinach quinoa with chickpeas, seeds and feta

Corn Tortillas

Salsa roja Mexicana

Low-carb, high-fat biscuits

Spinach-and-mushroom bake

Bright green rocket-and-almond pesto

Baked tomato relish with crispy fried eggs

Mariana’s smoked mackerel salad

Rotisserie chicken and roast tomatoes in peri-peri sauce

Rotisserie chicken and roast tomatoes in peri-peri sauce

Ingredients

Method