Chicken and chickpea traybake
Source: pack-curated
Ingredients
- 600 g chicken breasts, diced
- 400 g tinned chickpeas, drained
- 300 g red peppers, chopped
- 200 g red onion, sliced
- 250 g cherry tomatoes
- 2 tbsp olive oil
- 3 cloves garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp lemon juice
- 1 tsp sea salt
- 0.5 tsp black pepper
- 15 g fresh coriander, chopped
Method
Chicken and chickpea traybake
Method
Preheat oven to 200°C. In a large mixing bowl, combine diced chicken, chickpeas, peppers, onion, and cherry tomatoes. Drizzle with olive oil and lemon juice, then add garlic, oregano, paprika, cumin, salt, and pepper; toss thoroughly until evenly coated. Spread the mixture across a large baking tray in a single layer and roast for 25–30 minutes until chicken is cooked through and vegetables are tender. Garnish with fresh coriander and serve hot.
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