For a long time you want to indulge yourself with a home-made dish from the 5-star kitchen, you have no desire and time for complicated recipes? If so, you are right here! In this post we present 2 healthy Jamie Oliver 15 minute recipes that are just perfect for lunch or dinner, and with which you would definitely impress your family and guests. We hope you enjoy the







For the vegetarian chili:

  • 700g of tomatoes, happened
  • 400g chickpeas
  • 400g black beans
  • 250g long grain rice mixture, cooked
  • 1 bunch of coriander
  • 1-2 cloves of garlic
  • 2 peppers (one yellow and one red)
  • 1 red onion
  • 1 teaspoon paprika powder, smoked
  • 5 chili peppers, fresh
  • 1 dried chili pepper
  • 5 teaspoons of cumin seeds
  • olive oil

For the salad:

  • 1 Romaine Shallow
  • 2 ripe avocados
  • 4 corn tortillas, small
  • 2 limes
  • 3 heaped tsp yogurt
  • 1 handful of cherry tomatoes
  • 5 cucumber
  • 1 fresh chili pepper
  • some yoghurt for garnish

Peel and halve the onions and garlic cloves. Add these, together with the coriander stalks, the dried and fresh chilli pepper, the cumin seed and 2 tbsp olive oil to the food processor and finely puree the ingredients. Put these into a pot by adding the passed tomatoes, chopped peppers, as well as the beans and chickpeas. Season with pepper and sea salt and simmer covered. Meanwhile, cut the tortillas into thin strips and bake them in the oven for a while until they turn golden brown and crispy. Prepare the dressing by pureeing the yogurt with the coriander leaves, half an avocado and lime juice. Taste with a little salt and pepper. Then you should mix in a bowl the baked tortillas with the minced romaine lettuce and the cucumber and avocado strips (from the other half). Also add the dressing, and the salad is ready! Garnish with the halved cherry tomatoes and a fresh, chopped chili. In the meantime, make a chill in the middle of the chili, pour in the rice and let it simmer until it’s ready. Before serving, garnish with a little yoghurt and finely chopped, fresh chilli pepper. Bon Appetit!

Jamie Oliver 15 minutes Recipes: Pasta with chicken, chili and vegetables

For the pasta:

  • 300g lasagna plates
  • 250g of green beans
  • 200g baby spinach
  • 50g Parmesan
  • 50g almonds, blanched
  • 1 clove of garlic
  • 2 tbsp olive oil
  • fresh basil
  • the juice of a lemon

For the chicken:

  • 2 pieces of chicken breast without skin (about 200g)
  • 8 cherry tomatoes
  • 2 ripe, red chili peppers
  • 2 fresh sprigs of rosemary
  • 4-5 cloves of garlic
  • 1 teaspoon fennel seeds
  • 2 tablespoons rapeseed oil

Place the chicken on a thick sheet of baking paper and season with fennel seeds, rosemary leaves, sea salt and pepper. Then wrap the meat in the paper and roll it vigorously with a rolling pin to make it flat. Then roast the chicken, along with the halved chili peppers and the pressed garlic, for about 6-8 minutes until it forms a golden brown crust. Let the beans covered in salted water cook for 6 minutes. Mince the basil leaves with the almonds and Parmesan in the food processor. Add the olive oil, the lemon juice, as well as some of the bean water, and season with salt and pepper. Halve the cherry tomatoes and add to the chicken. Then cut the lasagna slices into wide strips and let them soak in the boiled bean water for a while. Wash the baby spinach and add it to the beans. When it’s done, drain the vegetables in a colander, but put one cup aside of the broth. Then put the beans and spinach back in the pot, add the almond-basil mixture and pour over the broth. Finally, halve the chicken breast and serve with the chili and cherry tomatoes. The bean salad, which serves as a side dish, sprinkle with some grated Parmesan before serving. We wish you good appetite!

More Jamie Oliver’s 15 Minute Recipes can be found on his website.

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Victoria Marietta

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