Recipe: Chicken and chickpea traybake

You only need to spend 10 minutes prepping this quick traybake, then leave it in the oven while you get on with other things.

When life is busy, mid-week meals can just feel too hard. A traybake is a great option for a nutritious family meal that doesn’t take much time or effort but is healthier (and cheaper!) than takeaways.

Chicken and chickpea traybake

Serves four.

Ingredients

4 fresh chicken breasts

2 Tbsp extra virgin avocado oil plus extra to grease the tray

1 tin chickpeas, rinsed and drained

1 red onion, sliced

1/2 butternut squash, sliced lengthwise (seeds removed)

1/2 tsp ground coriander

1 tsp ground cumin

1/2 tsp smoked paprika

Salt and pepper

To serve:

1/2 cup fresh coriander and mint leaves

A drizzle of unsweetened yoghurt (optional)

1 lemon, halved

Method

1. Preheat the oven to 200C. Grease a deep baking dish.
2. In a small bowl, whisk together cumin, paprika, ground coriander, salt and pepper. Place chicken, chickpeas, red onion and squash in the baking dish. Sprinkle with seasonings then drizzle with oil. Toss to cover.
3. Bake for 40 minutes or until chicken is cooked through and the squash is tender.
4. Squeeze over lemon, then serve with fresh herbs and a drizzle of yoghurt.