RED PEPPER AND CHICKEN TRAY BAKE
Indulge in this tasty one-pan roast chicken supper with lemon, cumin, paprika, coriander and other North African flavours. High in protein and low in saturated fat, this delicious traybake is a real mid-week lifesaver helping you save time and avoid stress.
Per serving : 620kCal / Carbs 34g / Protein 49g / Fat 32g
Ingredients
1 tsp Lemon Zest
1 Lemon (juiced)
1 tsp Smoked Paprika
1/2 tsp Cumin
1/2 tsp Fennel Seeds
3 tbsp Olive Oil
350g Chicken Thighs (skinless and boneless)
250g New Potatoes (cut into quaters)
100g Onion
100g Red Pepper
Salt & Pepper
100g Broccoli
2 tbsp Greek Yogurt
Corriander (roughly chopped)
How to make it
- Preheat oven to 200• C.
- In a small mixing bowl add lemon zest, lemon juice, paprika, cum in, fennel seeds and olive oil. Mix it together and put to one side.
- In a large mixing bowl, add skinless and boneless chicken thighs, new potatoes, onion and peppers.
- Pour the mixture from the small mixing bowl into the big mixing bowl, add salt and pepper and mix until all the chicken and vegetables are coated.
- Put the mixture on to a baking tray and place in the preheated oven for 20 minutes.
- Remove from the oven, stir and place back into the oven for a further 20 minutes.
- Meanwhile, prepare the broccoli in boiling water (cook for between 3 and 5 minutes).
- Plate up the food and add a tablespoon of Greek yogurt to each dish. Sprinkle coriander over the top before serving.
- Tip: Lower the calories and fat per serving by reducing the Olive Oil to 2 tbsp (instead of 3 tbsp). New Macros would be:
- (Per Serving) Calories 559 / Carbs 34g / Protein 49g / Fat 25g