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
Ingredients
- 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
Method
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.
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