Chicken, Red Pepper & Almond Tray Bake



Prep Time: 15 mins

Cook Time: 40 mins

Serves: 4 people

Nutrition Per Serving: 442 kcal, 20g fat, 34g carb, 34g protein



  •  500g boneless, skinless chicken thigh
  • 3 medium red onions, cut into thick wedges
  • 500g small red potato, cut into slices
  • 2 red peppers, deseeded and cut into thick slices
  • 1 garlic clove, finely chopped
  • 1 tsp of ground cumin, smoked paprika and fennel seeds, slightly crushed
  • 3 tbsp olive oil
  • 1 lemon, zest and juice of
  • 50g whole blanched almond, roughly chopped
  • 170g tub 0% Greek yoghurt, to serve
  • Small handful of parsley or coriander, chopped, to serve




Step 1

Heat oven to 200C/180c fan/ gas 6. Place the chicken, onions, potatoes and peppers in a large bowl and season. In another bowl, mix together the garlic, spices, oil and lemon zest and juice. Pour this over everything and spread the mixture between 2 baking trays.


Step 2

Roast for 40 minutes, turning over after 20 minutes, until chicken is cooked through. Add the almonds for the final 8 minutes of cooking. Serve in bowls with a big dollop of Greek yoghurt and some chopped parsley or coriander.