Moroccan-style Chicken & Roasted Capsicum Tray Bake

PREP 10 MIN
COOK  30 MIN

Chop it, throw it on the sheet-pan, sprinkle Moroccan spices and bake. In 30 minutes you'll be serving up a dinner the whole family will love.

EF

GF

NS

NF

Number of servings
2
Ingredients

350g skinless chicken thighs (fully trimmed)

1 tsp Moroccan spice mix (or Ras el hanout-a mixture of cumin, coriander, paprika, ginger, turmeric)

1 red pepper cut into chunks

1 yellow pepper cut into chunks

350g potatoes sliced

40g feta

1 spray olive oil

2 sprigs of fresh coriander leaves picked

12 lemon cut into wedges

2 cups (60g) mixed salad leaves

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 180°C/gas 6.

2

Place chicken in a large baking dish and scatter over spice mix. 

3

Add peppers and potato and crumble over cheese.

4

Spray lightly with oil and roast for 25-30 minutes or until chicken is cooked and vegetables are tender and well-coloured. (You can place dish under a grill for 2-3 minutes to brown more) 

5

Divide chicken and vegetables between serving plates, drizzle over any pan juices and scatter over coriander. 

6

Serve with lemon wedges and salad leaves on the side. 

Nutritional Informationper serving

Energy (kJ)

1784 kJ / 429 cals

Protein

42.6 g

Fat

14.4 g

Sat. Fat

5.8 g

Carbs

27.3 g

Sugar

5.4 g

Fiber

4.1 g

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