Spätzle with Spiced Chicken and Roasted Vegetables

Serves 2

Syn Free on Extra Easy

2 chicken breasts, cut into smaller pieces

150g spätzle

½ red pepper

½ green pepper

½ yellow pepper

½ red onion

1 small leek

1 tbsp fresh sage leaves

1 tbsp fresh rosemary leaves

2 tsp bouillon powder

1 tsp celery powder

1 tso dried sage

1 tsp dried oregano

½ tsp chilli flakes

1 tsp ground cumin

½ tsp ground cinnamon

1 tsp ground coriander

2 tsp paprika

Coriander leaves to serve (optional)

Cook the spätzle for 15 minutes or according to the packet instruction. Meanwhile, roast the vegetables. Chop the peppers, onion and leek in equal sized pieces, about 2cm². Place in an oven dish with the rosemary, sage and bouillon powder. Stir well to coat, then bake for 20-30 minutes according to how well you like your vegetables done.

Place all the spices in a spice grinder or food processor and grind to fine powder. Put the chicken in a large bowl and add the spice mix, stirring well to coat all over. Lay the chicken pieces in a single layer on a grill plate, and grill for ten minutes, turning once, until the chicken is cooked through and beginning to brown.

Mix the spätzle with the roasted vegetables and top with the chicken pieces. Serve with coriander leaves if using.