Middle-Eastern Chicken Tray Bake
Middle-Eastern Chicken Tray Bake
This tray bake is very popular in my household — the incredible flavours, the balanced mix of meat, veggies and legumes, and the fact that it’s all made on the one tray
Servings
4
Prep time
Cook time
Recipe
Gluten-Free
Ingredients
- 500g boneless & skinless chicken thighs, diced
- 200g sweet potato, diced small
- ½ cauliflower, broken into florets
- 1 red capsicum, diced
- 1 lemon, sliced
- 400g tin chickpeas, rinsed & drained
- 4 cloves garlic, unpeeled
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 3 tbsp extra-virgin olive oil
- 60g baby spinach or rocket, to serve
- 2 tbsp hulled tahini
- 1 cup full-fat natural yoghurt
- 1 clove garlic, minced
Method
- Preheat the oven to 180°C (fan-forced)
- Place the chicken, sweet potato, cauliflower, capsicum, slices of lemon, drained chickpeas, garlic cloves, smoked paprika, oregano, cumin, coriander and olive oil on a baking tray and toss well to combine and coat the meat and vegetables in the oil and spices
- Arrange in a single layer if possible and bake for 25 mins or until the chicken is cooked through
- Meanwhile, make the tahini sauce by mixing the ingredients together in a small bowl.
- Once the chicken tray bake is cooked, serve with the spinach or rocket and tahini sauce
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