Ras el Hanout Chicken Tray Bake
-
Prep Time
5 MINS
-
Cook Time
35 MINS
- KCals 384
- Carbs 24G
4 Servings
Ingredients
- 4 chicken breasts approx 200g each
- 1 400g tin chickpeas drained and rinsed
- 1 large courgette cut into 2cm chunks
- 1 400g tin chopped tomatoes
- 1 small red onion sliced
- 8 dried apricots cut into small pieces
- 1 clove garlic crushed
- 2 tbsp Ras el Hanout spice mix
- salt and pepper to taste
Instructions
-
Preheat the oven to 170ºC.
-
Place the chickpeas, apricots, courgette, red onion, tinned chopped tomatoes, garlic and 1 tbsp of the Ras el Hanout into the baking dish and mix well. Season to taste with salt and pepper.
-
Add the chicken breasts on top of the chickpea mix and sprinkle over the rest of the Ras el Hanout seasoning.
-
Bake for 30-35 minutes until the vegetables are soft, and the chicken is cooked through until the juices run clear.
-
Serve with a portion of rice, or your choice of accompaniment.