Spiced Chicken Tray Bake with Couscous & Garlic Yogurt Dressing

Cooking time
Serves2 people
Spiced Chicken Tray Bake with Couscous & Garlic Yogurt Dressing

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.


  • 2 carrots
  • 1 red onion
  • 3 tomatoes
  • 250g chicken breast mini fillets
  • 2 tsp ras al hanut
  • Sea salt
  • Freshly ground pepper
  • 1 tsp olive oil
  • 150g wholewheat couscous
  • 300ml boiling water
  • 0% fat yogurt
  • 1 garlic clove
  • 1 lemon
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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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