High-protein recipe for 4 people, takes only 40 mins; recipe has chicken thigh, red onion, potato, red pepper, garlic clove, fennel seed, olive oil, lemon, blanched almond, greek yogurt and parsley.
Chicken, red pepper & almond traybake
Course: High-protein
Servings
4
servings
Prep time
15 mins
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
Directions
- 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.
