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Chicken Traybake

Good for dietary types:

White Meat

Download the print version here

Prep Time:

5 minutes

Cook Time:

45 minutes

Difficulty level:

Easy

Serves: 

4

Nutrition

Sodium:

1102mg

Calories:

698 kcal

Protein

65.4g

Potassium:

1796.3mg

Fibre:

8.2g

Carbohydrates:

36g

Fat:

30.6g

Saturated Fats:

7.5g

Polyunsaturated Fats:

4.6g

Monounsaturated Fats:

14.3g

Sugar:

11.7g

Vitamin A:

90.3%

Vitamin C:

270.8%

Calcium:

15.6%

Iron:

31.7%

About the Recipe

This is such an easy recipe, there really is no excuse to not cook from scratch. The perfect combination of nutrients, protein and vitamins that not only will look forward to, but also keep you full and satisfied.
You can make this go even further by adding even more veggies to it’ or add some chilli or paprika to the chicken for a kick.

Ingredients

1 kg chicken thighs

500g sweet potato

1 red pepper

1 yellow pepper

3 carrots

1 courgette

1 red onion

1 bag of fresh spinach

3 cloves of garlic

1 tbsp Olive oil

Salt and pepper

Mixed herbs


Preparation




  1. Peel and cut the sweet potatoes and carrots and cut into bite sized chunks and then slice the onions, peppers and courgettes into squares. Season the chicken thighs with salt and pepper.

  2. Mix all the veggies together with a tablespoon of olive oil, mixed herbs, crushed garlic salt and pepper and place in a tray with the chicken thighs nestled between all the veggies skin side up.

  3. Place in the oven set at 180oC for 45 minutes to an hour, turning the veggies around and coating the chicken skins with the juices from the tray half way through.

  4. Divide the spinach leaves into bowls and spoon the chicken and veggies over the top.


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