Easy

Middle eastern-style chicken & chickpea tray bake

Name: Middle eastern-style chicken & chickpea tray bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 500g Organic chicken thigh fillets; 2 tbs harissa spice blend; 400g sweet potato, cut into 3cm pieces; 300g cauliflower, cut into florets; 1 large red capsicum, roughly chopped; 425g can Organic chickpeas, rinsed, drained; 1 1/2 tbs extra virgin olive oil; 1 lemon, sliced; 2 cups rocket leaves; 1/2 cup reduced fat Greek-style yoghurt; 1 tbs tahini

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Serve up a colourful chicken dinner with this simple one-tray bake recipe.

500g Macro Organic chicken thigh fillets
2 tbs harissa spice blend
400g sweet potato, cut into 3cm pieces
300g cauliflower, cut into florets
1 large red capsicum, roughly chopped
425g can Macro Organic chickpeas, rinsed, drained
1 1/2 tbs extra virgin olive oil
1 lemon, sliced
2 cups rocket leaves
1/2 cup reduced fat Greek-style yoghurt
1 tbs tahini

Method

1.

Preheat oven to 200°C/180°C fan-forced.
2.

Rub chicken with half of the harissa spice blend. Place sweet potato, cauliflower, capsicum and chickpeas on a large baking tray with sides. Drizzle with oil and sprinkle with remaining harissa spice blend, tossing to coat. Arrange chicken and lemon on top of vegetables and season. Bake for 40 minutes or until chicken is cooked through and vegetables are beginning to char on edges.
3.

Meanwhile, to make the tahini dressing, combine yoghurt with tahini in a bowl. Serve the tray bake drizzled with tahini dressing and rocket leaves.