Make this chicken, chickpea and butternut squash traybake for an easy midweek meal full of protein and fresh flavours.
Ingredients
- 4 Waitoa free range fresh chicken breasts
- 2 tbsp Olivado extra virgin avocado oil extra to grease tray
- 1 tin Chantal Organics chickpeas 400g, rinsed and drained
- 1 red onion sliced
- ½ butternut squash sliced lengthwise (seeds removed)
- ½ tsp ground coriander
- 1 tsp ground cumin
- ½ tsp smoked paprika
- salt and pepper
To serve
- ½ cup Superb Herb coriander and mint leaves
- A drizzle of unsweetened yoghurt optional
- 1 lemon halved
Instructions
- Preheat the oven to 200°C. Grease a deep baking dish.
- 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.
- Bake for 40 minutes or until chicken is cooked through and the squash is tender.
- Squeeze over lemon, then serve with fresh herbs and a drizzle of yoghurt.