Yummy & Healthy Sunday Recipe: Smokey Baked Chicken

March 11 2018

What a great dinner to make any time of the day. The flavours of smokey paprika make this chicken dish delicious. This recipe is low fat, low sugar and high protein.

Food Photography courtesy of Factory59.

Servings: 2  | Serving size: 540g


  • 1 large chicken breast, no skin
  • 1 tbsp. olive oil
  • 1 can red kidney beans, drained and rinsed
  • ½ onion, sliced
  • ½ red capsicum, chopped
  • 1/3 cup long grain rice
  • 2/3 cup chicken stock
  • 1 cup canned tomatoes, diced or crushed
  • 1 tbsp. fajita seasoning
  • 2 tsp. smoked paprika
  • 1 clove garlic, crushed
  • A squeeze of lemon to taste
  • Sprinkle of oregano
  • Cracked pepper



  1. In a fry pan heat olive oil and sauté onion and capsicum until softened about 5-8 minutes. Turn down heat and add rice, stock, garlic, oregano, sprinkle a little smoked paprika and season with salt and pepper, stir a little. Add canned kidney beans over; sprinkle half the fajita seasoning mix.
  2. Cut your chicken in half and place on top of kidney beans, squeeze a little fresh lemon over. Sprinkle remaining fajita seasoning, oregano and cracked pepper. Place crushed tomatoes on top of chicken then remaining paprika.
  3. Cover with lid and cook on low heat about 20-30 minutes or until chicken has cooked through.


Recipe developed by Sharrelle Haywood for Weightloss.com.au.