Mexican Chicken with Vegetables

Directions

• Preheat the oven to 180 degrees on fan bake. Pre-line a baking tray and place the chicken drumsticks scattered across the tray. Pour the can of tinned tomatoes on top. Place in oven to cook for approx. 20-30 minutes (until chicken is cooked through). 
• Heat a fry pan over medium heat with 1 tbsp olive oil. Add the onions, leek and garlic and stir to combine for 2-3 minutes. Add in the courgettes and capsicum and cook for another 5 minutes or so. Add the beans and spices and stir to combine for another 2-3 minutes (I like my beans crunchy). 
• Serve on plates with the vegetables on the bottom then top with the chicken and tomato mixture and garnish with 1 Tbsp coconut yoghurt and a small bunch of chopped coriander. Season to taste and enjoy!