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5-10 • mins • prep • 40 • mins • cook
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Serves • 4
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Not too hard!

Chicken and Chickpea Traybake (midweek dinner)

0/5 (1)

Ingredients

  • tick4 Waitoa Free Range fresh chicken breasts
  • tick2 tbsp Olivado Extra Virgin Avocado Oil
  • tick1 can Chantal Organics Chickpeas
  • tick1 red onion, sliced
  • tick½ butternut squash, sliced lengthwise (seeds removed)
  • tick½ tsp ground coriander
  • tick1 tsp ground cumin
  • tick½ tsp smoked paprika
  • tickSalt and pepper to taste
  • To serve
  • tick1/2 cup Superb Herb coriander and mint leaves
  • tickA drizzle of unsweetened yoghurt (optional)
  • tick1 lemon, halved

instructions

  • Step 1.

    Preheat the oven to 200°C. Grease a deep baking dish.

  • Step 2.

    In a small bowl whisk together cumin, paprika, ground coriander, salt and pepper. Place chicken, chickpeas, red onion and squash in the baking dish. Sprinkle with seasonings then drizzle with oil. Toss to cover.

  • Step 3.

    Bake for 40 minutes or until chicken is cooked through and the squash is tender.

  • Step 4.

    Squeeze over lemon, then serve with fresh herbs and a drizzle of yoghurt.

Chantal Organics Products used

plow-left
Chickpeas

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