Spiced Chicken Tray Bake with Couscous & Garlic Yogurt Dressing

Prep: 15 mins

Cook: 25 mins

Toss organic chicken mini fillets with a rainbow of veg and a good pinch of aromatic ras al hanut and simply slide the lot into the oven. In the meantime, whip up a side of fluffy couscous, and a garlicky yogurt dressing to drizzle over.

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499 kcal
(per portion)

Ingredients you'll need

2 carrots
1 red onion
3 tomatoes
250g chicken breast mini fillets
2 tsp ras al hanut
150g wholewheat couscous
3 tbsp 0% fat yogurt
1 garlic clove
1 lemon

From your kitchen

Sea salt
Freshly ground pepper
1 tsp olive oil
300ml boiling water

Step by step this way

1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the carrots and slice them into long batons. Peel the onion and slice it into thin wedges. Slice the tomatoes into 8 wedges each.
2.
Slide the chopped veg into a large bowl. Add the chicken mini fillets. Scatter over 2 tsp ras al hanut and a generous pinch of salt and pepper. Pour over 1 tsp olive oil and toss to coat everything in the seasoning and oil.
3.
Place the chicken and veg in 1 or 2 large roasting tins, slide into the oven roast for 20-25 mins, till golden and the chicken is cooked through.
4.
Meanwhile, tip the couscous into a heatproof bowl and add a little salt. Pour over 300ml boiling water. Cover with a plate. Set aside for 15 mins to soak.
5.
Spoon 3 tbsp yogurt into a bowl. Peel the garlic clove and finely grate it into the yogurt. Squeeze in the juice from half of the lemon. Add a pinch of salt and pepper and stir well.
6.
When the couscous is cooked, fluff it up with a fork and divide between a couple of plates. Top with the roast chicken and veg and serve with the garlic yogurt on the side.

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