This chicken almond pepper traybake recipe combines super nutrition with easy preparation of only 10 – 15 minutes. With low saturated fat of only 3 grams and almost 30 grams of protein per serving this is a delightful mix of textures and flavours that can be added to your repertoire of quick and easy lunch or dinner recipes.

 

SERVES 4

500 grams chicken or turkey breasts

3 medium red onions, cut into wedges

3 red peppers, deseeded and cut into slices

5-6 baby potatoes chopped up (leave out for lower carbohydrate option)

1-2 garlic cloves finely chopped

1 teaspoon each ground cumin, smoked paprika and fennel seeds, slightly crushed

3 tablespoons olive oil

Juice and zest of one lemon

40 grams whole blanched almonds, roughly chopped

170 grams 0% fat FAGE Greek yoghurt (1 pot)

Small handful parsley or coriander to serve

 

Method:

Heat oven to 200 degrees/180 degrees fan/gas mark 6

Place chicken or turkey, onions, potatoes if using and peppers in a large bowl and season

In another bowl mix together garlic, spices, oil, lemon zest and juice

Pour this over everything and spread the mixture on a large baking tray or 2 smaller trays

Roast for 40 minutes, turning chicken over after 20 minutes making sure it is cooked through

Add almonds for the last 10 minutes of cooking

Serve in bowls with a big dollop of Greek yoghurt and some chopped parsley or coriander

 

Blog Post by Claire Jackson