Name: Middle eastern-style chicken & chickpea tray bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: middle eastern
Ingredients: 500g Organic chicken thigh fillets; 2 tbs harissa spice blend; 400g sweet potato, cut into 3cm pieces; 300g cauliflower, cut into florets; 1 large red capsicum, roughly chopped; 425g can Organic chickpeas, rinsed, drained; 1 1/2 tbs extra virgin olive oil; 1 lemon, sliced; 2 cups rocket leaves; Tahini dressing; 1/2 cup reduced fat Greek-style yoghurt; 1 tbs tahini

by Woolworths Free From Gluten Last updated on 07/13/2020

Ingredients

500g Macro Organic chicken thigh fillets
2 tbs harissa spice blend
400g sweet potato, cut into 3cm pieces
300g cauliflower, cut into florets
1 large red capsicum, roughly chopped
425g can Macro Organic chickpeas, rinsed, drained
1 1/2 tbs extra virgin olive oil
1 lemon, sliced
2 cups rocket leaves
Tahini dressing
1/2 cup reduced fat Greek-style yoghurt
1 tbs tahini

Method

Step 1

Preheat oven to 200°C/180°C fan-forced.
Step 2

Rub chicken with half of the harissa spice blend. Place sweet potato, cauliflower, capsicum and chickpeas on a large baking tray with sides. Drizzle with oil and sprinkle with remaining harissa spice blend, tossing to coat. Arrange chicken and lemon on top of vegetables and season. Bake for 40 minutes or until chicken is cooked through and vegetables are beginning to char on edges.
Step 3

Meanwhile, to make the tahini dressing, combine yoghurt with tahini in a bowl. Serve the tray bake drizzled with tahini dressing and rocket leaves.