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Paprika and lime chicken

From Adam Newell of Zibbibo

Paprika and lime chicken fillets with caponata and basil salad

This is great summer salad and very easy to prepare with just a few key ingredients. I am using chicken in this recipe but Lamb goes well and Salmon is fantastic to and for those vegetarians out there, just make the salad and serve with a good spoonful of ricotta cheese.

Prep time 15 minutes
Cook time 10 minutes
Serves: 4
Costs: $5 per person approx


8 chicken fillets
2 courgettes cut into finger size sticks
2 fennel bulbs trimmed and cut into 8 with core removed
12 black olives
1 punnet of cherry tomatoes
8 leaves of basil
3 tablespoons white balsamic vinegar
Good splash of extra virgin olive oil
Salt and pepper
1 lime - juice and zest
Pinch of smoked paprika


Place chicken fillets in a bowl and season with paprika, salt and pepper.

Place a wide pan on a high heat and add a drizzle of olive oil and add the fennel and cook for 2 minutes, remove and place in mixing bowl, add the courgettes and cook for 2 minutes and add to the fennel, add the cherry tomatoes and cook until soft and add to the fennel and courgettes. Add the olives to this mix and leave to one side.

Reduce the heat to medium and add a little oil then add the chicken fillets and cook until golden brown on both sides just before you remove them add the lime juice and zest, balsamic vinegar and reduce slightly then pour over the vegetables, add a good splash of extra virgin olive oil to the salad then arrange vegetables on the platter then the chicken fillets on top and garnish with torn basil leave and serve.


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