- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 442
- Carbohydrate Content: 34g
- Fat Content: 20g
- Fiber Content: 5g
- Protein Content: 34g
- Saturated Fat Content: 3g
- Sodium Content: 0.34g
- Sugar Content: 11g
Chicken, red pepper & almond traybake Recipe
Chicken, red pepper & almond traybake is a High-protein recipe for 4 people, takes only 40 mins; recipe has chicken thigh, red onion and potato.
Ingredients
- Red Pepper - 2 red peppers, deseeded and cut into thick slices
- Garlic Clove - 1 garlic clove, finely chopped
- Olive Oil - 3 tbsp olive oil
- Red Onion - 3 medium red onions, cut into thick wedges
- Parsley - small handful parsley or coriander, chopped, to serve
- Lemon - zest and juice 1 lemon
- Greek Yogurt - 170g tub 0% Greek yogurt, to serve
- Potato - 500g small red potato, cut into thick slices
- Blanched Almond - 50g whole blanched almond, roughly chopped
- Fennel Seed - 1 tsp each ground cumin, smoked paprika and fennel seeds, slightly crushed
- Chicken Thigh - 500g boneless, skinless chicken thigh
Instructions
- 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.
- Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 mins of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.