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Chicken, chickpea and pepper traybake recipe

29 ratings

A simple chicken traybake elevated with smoky paprika, all you have to do is get it in the oven and wait for the magic to happen. Adding chicken stock to the tray allows all of the flavours to mingle and create a true taste sensation. See method

Serves 4
10 mins to prepare and 35 mins to cook
572 calories / serving
Healthy

Ingredients

650g chicken breast fillets, each cut into 3 pieces
2 x 400g tins chickpeas, drained and rinsed
1½ mixed peppers, sliced
2 red onions, cut into thin wedges
50g green olives, drained
2 tbsp olive oil
2 tsp smoked paprika, plus a pinch
1 lemon, zested and cut into 8 wedges
½ low-salt chicken stock cube, made up to 150ml
1 small garlic clove, crushed
100g low-fat natural yogurt
10g fresh basil, leaves picked and sliced
½ crusty white cob loaf, to serve

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
2410kj
572kcal 29%
Fat
16g 22%
Saturates
3g 14%
Sugars
8g 9%
Salt
1.6g 27%

of the reference intake
Carbohydrate 49.7g Protein 54.8g Fibre 11.6g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Put the chicken breasts, chickpeas, peppers, onions and olives in a 30 x 40cm roasting tin so everything fits snugly. Whisk the oil with 2 tsp paprika, the lemon zest and a little seasoning, then drizzle it over everything; toss to coat. Nestle 4 lemon wedges into the tin, reserving the rest. Pour in the stock and bake for 30-35 mins until the chicken is cooked through and the veg is tender.
Meanwhile, mix the garlic, yogurt, a pinch of paprika and half the basil in a small bowl. Wrap the bread in foil and warm through in the oven for the last 5 mins of the traybake’s cooking time.
Scatter over the remaining basil and serve with warm crusty bread, the garlicky yogurt and remaining lemon wedges for squeezing over.

See more Chicken breast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.