Peri Peri Roast Chicken with Roasted Veggies & Minted Peas with Fetta


When I think of family classic dinners, roast chicken comes straight to mind. I love the fact that you can prepare a whole chook earlier with whatever spices or flavouring you like then leave it to marinade. Then before all the after school craziness or after work fatigue kicks in you have the chicken ready to cook, throw a few veggies in the oven and in 30-40mins you have a delicious family dinner on the table.

I butterfly my chicken before I roast it  (meaning cut it so it lays out flat) I have explained this process in another recipe I’ve posted here’s the link incase  How to butterfly a whole chicken. It cuts the cooking time in half and no one can argue with that.  I used a Peri Peri spice rub this time which is a mix of paprika, garlic, chilli, salt and oregano. You can buy the Peri Peri or Portuguese spice premix in the herb and spice section of your supermarket or I have shared a quick make-yourself version in the recipe. Serve with whatever roast veggies you and your family like. Roast carrots and peas are always a good roast accompaniment, I have jazzed up my peas with some shredded mint and marinated fetta.

The secret to a succulent juicy chicken is all in how you cook it, with the addition of white wine in the roasting tray keeps the bird moist and doesn’t dry out. Add some slices of lemon and rosemary or oregano under the chicken to infuse extra flavours and make sure not to over cook. A regular size chicken with only take around 30-35mins to cook when it’s butterflied like this so make sure to check it, when the juices run clear it is ready. Enjoy!


Peri Peri Roast Chicken with Roast Veggies and Minted Peas with Fetta

  • Servings: 6
  • Difficulty: easy
  • Print

A Classic family dinner to feed the family


1 whole chicken organic preferably and butterflied

1 lemon sliced

sprigs of fresh rosemary

1 cup white wine

2 cloves garlic crushed

Dried Oregano leaves

Store bought Peri Peri or Portuguese Spice Mix or Make yourself

6-8 baby carrots peeled

4-6  potatoes peeled and quartered

3 cups frozen green peas

3-4  mint leaves roughly chopped

1/4 cup marinated fetta

Peri Peri Spice Rub


  • 2 teaspoons dried oregano, ground
  •  3 teaspoons paprika
  •  2 teaspoons garlic salt
  •  2 teaspoons ground cardamom
  •  2 teaspoons ground ginger
  •  2 teaspoons garlic powder
  •  1 teaspoon cayenne pepper (optional hot)


  1. Preheat oven to 180’C
  2. Rub chicken with garlic and spice rub then sprinkle oregano all over
  3. In a large roasting tray add slices of lemon and sprigs of rosemary.
  4. Lay chicken skin side facing up on top of the lemons, add the white wine to the roasting tray.
  5. Cover and leave to marinade, meanwhile prepare your vegetables.
  6. Place carrots and potatoes in a separate roasting tray with a little extra virgin olive oil and sprinkle of salt , place in the oven to cook for 35-40mins or until cooked through
  7. Cook chicken in the middle rack of the oven for 30-35 mins or until the juices run clear.
  8. Boil water in a small saucepan once boiling add frozen peas and 1 tsp salt cook for 5mins
  9. Drain, add mint and fetta and set aside.
  10. Once Chicken is cooked portion pieces and serve together with roast veggies and peas.



Summery Sweet Chilli Chicken with Mango Salad


Summer has come to an end sadly and what I will miss the most is the tropical fruit we are so lucky to enjoy here in Australia especially Mangoes. My grandfather has the most spectacular mango trees in his backyard which they planted over 40 years ago. Each year he harvests around 600-800 mangoes during the summer most the size of small footballs. The juicy flesh of these delicious fruits are so sweet nothing quite compares.


The mangoes that you buy from the grocery shops are picked well under ripe like most commercially grown fruit so the flavour doesn’t have the time to develop as much as homegrown making these mangoes the absolute best (non biased of course). He even has had people help themselves to his tree uninvited  to my grandfathers displeasure. At 85 years old he still hobbles around his yard every morning quite literally collecting and admiring the fruits of his labour. So proud in fact that he keeps a journal and records how many he has harvested each year even the ones that the bats have taken. Bless his heart ♥


Mangoes are a great source of  vitamin C which aids a healthy immune system. Helps with digestion as it contains enzymes that help to break down protein in your body. Lowers cholesterol, clears the skin, keeps your eyes healthy and there is even research that suggests the compounds in mangoes have cancer preventing properties. In case the sweet flavour of this fruit isn’t enough to get you indulging in them the nutritional  benefits speak for themselves.


Finishing off the season I decided to make a summery mango salad to accompany the kids sweet chilli chicken they love. Very simply put together with fresh lime and olive oil as the mango just shines on its own.

Now to embrace the cooler weather  ahead well not quite yet, here in Queensland they weather stays quite warm till end of April so we still have time to enjoy the sun and afternoon swims for  a little while longer.


Sweet Chilli Chicken with Mango Salad

  • Servings: 4
  • Print

A sweet and summery meal that the whole family will enjoy


500g chicken tenders

1/4 cup sweet chilli sauce preferably one with low sugar

1 clove garlic crushed

1/2 lime juiced

200g mixed lettuce leaves

1 large mango seed removed and sliced thinly


1/4 cup olive oil

1/2 lime juiced

salt and pepper


  1. In a bowl place chicken tenders, sweet chilli sauce, lime juice and garlic. Mix well to coat chicken and place in the fridge till needed.
  2. Prepare dressing, place all the dressing ingredients in a jar and set aside
  3. In a serving bowl place lettuce leaves and  sliced mango
  4. Heat a grill pan on medium to high heat and cook chicken tenders for 3-4 mins each side until cooked through
  5. Arrange chicken pieces on  top of the salad and pour over the dressing. Season with extra salt and pepper if needed.

+You can also add some cashew nuts for some extra crunch.









Quinoa Chicken Parmigiana

The New Healthy Parmigiana…

I’m all for quick meals at the moment, with this sweltering heat we’ve been having no one feels like spending hours in front of a hot stove even me!

Still always trying to keep dinners healthy for the family, so this version of chicken parmigiana came out of the recipe files. Replacing the bread crumbing with quinoa flakes making it gluten-free and added benefits of a superfood. Baked in the oven over fried (always a good idea) Then topped it with cherry tomatoes and bocconcini cheese, making this ordinary pub grub meal into a healthier summer family favourite the whole family will love.

Served with a simple side salad and some pan cooked asparagus or your families favourite veggies.


Quinoa Chicken Parmigiana

  • Servings: 6
  • Difficulty: easy
  • Print


4 chicken breasts (organic preferably)

2 eggs beaten

1  1/2 cups *quinoa flakes

salt and pepper

2 tb olive oil or coconut oil

10-12 cherry tomatoes sliced in half

2 large buffalo bocconcini sliced or 10-12 small bocconcini balls sliced


  1. Preheat oven 200’C
  2. Slice chicken breasts in half lengthways
  3. Place eggs and quinoa flakes  with the salt/ pepper in two separate  in a bowl
  4. Coat chicken pieces first in the egg mixture then immediately in the quinoa flakes making sure to coat generously and evenly.
  5. Place in a baking tray drizzled with a little  oil then drizzle little extra over the chicken
  6. Bake in the oven for 20mins turning half way through
  7. Top with tomatoes and bocconcini and place back in the oven for a further 5-10 mins until melted and chicken is cooked through.
  8. Serve with a simple side salad and you favourite veggies such as pan cooked asparagus or steamed broccoli

*Quinoa flakes are quinoa steamed rolled flat to make thin flakes. Can be found in major supermarkets or health food stores




Chicken and Vermicelli Noodle Lettuce Cups


Not quite your average taco night and totally different flavour combinations but hey we can all change things up a little why not Asian inspired. By swapping a flour tortilla or corn taco to a lettuce cup you have an more nutritious meal. My kids loved this and the bubs had the chicken filling and noodles in a bowl so it was easier for him to eat.

Alright so its not tacos but still tastes amazing!

Chicken and Vermicelli Lettuce Cups

  • Servings: 4
  • Difficulty: easy
  • Print

Asian Inspired Healthy Lettuce Taco Feast


500g chicken mince

100g vermicelli noodles

1 tb olive oil

3 garlic cloves crushed

1-2 tbs grated ginger

1 tbs chilli jam or  chilli paste heat to your liking

1/3 cup soy sauce or tamari

6-8 baby coz lettuce leaves

3 eggs whisked

To top; fresh coriander leaves, chopped toasted peanuts, bean sprouts and red chilli sliced


  1. Place noodles in a heat proof bowl and add boiling water. Let them sit for 10mins then drain and set aside
  2. Place oil, garlic, chicken in a fry pan on med-high heat and cook for 2-3mins
  3. Add ginger, chilli jam/paste, soy and stirring to combine for 5-6mins or until chicken is cooked through
  4. Make omelette, In a small pan heat a little oil and add the whisked eggs. Cook for 2-3 mins without stirring, then gently flip over and cook for further 1-2 mins or until cooked. Turn onto a chopping board and slice into small pieces.
  5. Divide the noodles between the lettuce, add the chicken, then top with coriander, beansprouts, sliced chilli, peanuts and sliced omelette.


‘Fish’ Taco Tuesdays

#TacoTuesdays are becoming very on trend lately  and why not they are fast, family friendly and so utterly satisfying making them an easy choice for the beginning of a busy week.

But how can we switch things up from the ordinary “Old El Paso”and pack even more of a nutritious spin on it? By replacing mince with fish and adding different veg, the lighter filling and zesty flavours of lime and coriander will make the typical ‘stand & stuff’ a thing of the past. The family will not regret the new and improved Mexican fiesta!

*For the kids I omit the chilli and coriander fuss pots



Fish Tacos with Avocado, Coleslaw, Chilli, Coriander And A  Lime & Yoghurt Mayo

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fishy take on taco night.


8-10 tortillas  (I like organic sourdough or spelt found at Flannery’s health food store contains no preservatives)

Oil for cooking (I like to use rice bran oil for frying, mild flavour, high smoke point and is considered healthier than vegetable or canola oils)

For the dressing

2tbs yoghurt

2tbs organic mayo

1 lime juiced

1/2 tsp rock salt

1/2 tsp cayenne pepper

For the filling

1/4 purple cabbage shredded

1 avocado mashed

1/2 red onion sliced

1 med tin corn

Fresh chilli, coriander and extra lime to top

For the Fish

450-500g firm skinless white fish fillets such as snapper cut into 1-2 cm cubes

2tbs wholemeal or spelt flour

1 tsp ground coriander

1 tsp sweet paprika

salt and pepper


  1. Make the lime yoghurt mayo, place all ingredients in a small bowl and mix together set aside
  2. Prepare filling, shred cabbage mix a little lime mayo through, mash avocado, slice onion and chilli
  3. Prepare fish set aside, in a freezer bag or bowl place the flour, ground coriander, sweet paprika and salt & pepper mix together
  4. Coat fish with flour mix
  5. Heat oil in a pan on med-high heat cook the fish pieces to 4-5 mins turning and until golden and cooked through
  6. Heat tortillas in the microwave for 30secs
  7. Assemble tacos, place on tortilla the mashed avocado, then the coleslaw, onion, corn, fish, then top with lime mayo, chilli and fresh coriander


Assembling Taco


Fish Taco