Spiced Chicken Traybake

I love low faff dinners that don't require much preparation, and pretty much cook themselves.  This chicken traybake is perfect for a busy weeknight, just prepare the vegetables and chicken in the morning, put them in the fridge, then into a preheated oven when you're ready to cook dinner.  You could use microwave pouches of rice, and cook the peas in the microwave too for extra speed and less fuss.

Spiced Chicken Traybake

3 tbsp olive oil

1 tsp cumin

1 tsp coriander

1 tsp garam masala

750g boneless and skinless chicken thigh fillets

3 large carrots, cut into quarters lengthwise then chopped into 2.5cm/inch lengths

1 pepper, deseeded and chopped into chunks

1 onion, peeled and cut into wedges

2 large handfuls frozen peas, defrosted in boiling water for a few minutes

1.5 cups rice

Chop the vegetables and put into a container in the fridge ready to cook later.  Mix the oil and spices together then pour over the chicken stir until evenly coated.  Cover and leave to marinate in the fridge all day, or just for half an hour or so whilst you have a well earned cuppa, and get the kids reading done or homework started before cooking dinner. 

Once you're ready to cook, preheat your oven to 200C.  Take the chicken out of the fridge, uncover it and stir through the prepared vegetables, except for the peas.  Bake for 30-35 minutes, until the carrot is tender and the chicken is cooked through. 

Meanwhile, cook the rice.  When the rice is cooked, drain the peas and stir them through the rice.  Serve alongside the cooked chicken and vegetables.  Garnish with some chopped spring onion or fresh coriander. 

   

1 comment Chicken, Dairy free, Dinners, Gluten-free