After a busy day at the library like the model student I am, I was really excited to head home and make my dinner. I have made a slight alteration to the meal plan, as I have already eaten rice today, with my left over fajita veg and aubergine from last night. I checked through my veggies in the fridge, and chose to roast some sprouts and parsnips alongside my chicken breast.

Although the chicken isn’t directly from my roasting tin book, the corn on the cob side dish is! Now that I have my new love for paprika, I couldn’t wait to try the paprika and feta corn dish.

My ingredients were:

• 1 Chicken breast
• Brussel sprouts
• 1 Parsnip
• 2 Garlic cloves
• 1 Corn on the cob
• Feta cheese
• Lime
• Spring onions
• Paprika
• Oil
• Seasoning

As both dishes were set to take a similar time I started by prepping the veg for my first roasting tin- a lovely NEW tin from Berts Homestore!! I chopped a few Brussel sprouts in half and sliced a parsnips up into wedges. Once these were prepped I chucked them into my new tin, with 2 cloves of garlic, and a lashing of oil and salt and pepper.

The corn on the cob prep was super easy!! In a separate tray I sprinkled paprika over the oily sweetcorn and rubbed in throughly using my hands- all of these recipes involving using your hards which I like; it brings me back to childhood!!

Once both the veg dishes were prepped, I put them into a preheated oven, on 180 degrees. After 20 minutes I added my chicken breast to the parsnips and sprout tray, ensuring this was also coated with oil and seasoning.

To finish off the cooking, I returned the tray to the oven, and cooked for a further 15/20 minutes.

By this point the corn has started to darken at the edges, and it was a lovely bright red shade due to the tasty, smoky paprika. My veggies had crisped up too, and my chicken had a brown glaze.

Now to assemble my dish…

 

 

I scooped out a nice big portion of veg, ensuring I had some leftovers for lunch tomorrow, and placed my chicken breast neatly on top. The smell from the corn was making my mouth water, and after adding this to my plate too, I crumbled feta cheese on top, along with spring onion and a big squeeze of lime.

The dish was DELICIOUS!!! The corn was tangy, yet sweet, and the feta brought out the saltiness. The spice of the paprika made my lips tingle. The juicy roasted chicken was also enhanced by the feta and the spice, and the vegetables had soaked up all the garlic and oil and were so flavoursome! This is one of my favourite dishes EVER.

 

As usual this meal was done on a budget totalling… a grand £2.05p!!!

I will 100% be roasting my corn again!!!