Chicken & Vegetable Tray Bake {gluten free}

A simple and easy mid-week meal that packs a punch. This is something we eat regularly because it doesn’t take long to put together, and is perfect for lunch the next day.

If you head to my instagram I did my first ever Instagram TV video of how to make it. Please let me know what you think.

Variations
We make this alot, so I’ve listed some of my variations below of how we keep it interesting in the kitchen.

Vegetables: Anything you have in your fridge is great to roast in this. We always seem to have pumpkin, zucchini and capsicum so we use these the most, but cauliflower, sweet potato, potato, brussel sprouts or whatever vegetables are in season work great. If you’re adding something like Kale add it when you add the chicken so it doesn’t overcook.
Spices: Paprika, cumin, garlic and harissa is what I used here. Feel free to change it up with whatever your favourite spices and herbs are, such as coriander, fresh rosemary, cinnamon (it’s good!), ground chilli, tumeric….
Legumes: use any you like, or top with crispy chickpeas at the end instead.
Nuts and seeds: Pepitas, sunflower seeds, almonds, cashews, whatever is in your cupboard for some crunch.
Pomegranate: Look for these in the frozen section (so much cheaper!), or switch out for another crunchy vegetable, such as snap peas.
Cheese: You can add halloumi when you add the chicken (so delicious), or serve with labneh or natural yoghurt.
Dressing: Add mustard and olive oil to the lemon juice, for a zesty dressing. Or top with balsamic vinegar or glaze.

I hope you enjoy!

Kath xx

Chicken & Vegetable Tray Bake {gluten free}

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Serves: 4 Prep Time: 20 mins Cooking Time: 35 mins 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 & 1/2 cups chopped pumpkin
• 1 capsicum, deseeded & chopped
• 1 zucchini, roughly chopped
• 1 carrot, peeled and sliced diagonally
• 1 tbsp olive oil
• 1 tbsp smoked paprika*
• 2 tsp cumin*
• 1 tsp garlic granules
• 1/2 lemon, juiced
• 1 garlic clove, crushed
• 1 tsp harissa paste
• 1 tsp smoked paprika
• 500g chicken tenderloins
• 1 tin lentils, drained and rinsed
• 200ml chicken stock
• 2 cups spinach
• 1/4 cup pepitas
• 1/4 cup pomegranate
• 1/4 cup fetta

Instructions

1. Preheat oven to 200 degrees Celsius.
2. In a large tray, place prepared pumpkin, capsicum, zucchini and carrot. Add olive oil, smoked paprika, cumin and garlic. Stir to combine.
3. Place in the oven for 20 minutes, until the vegetables are nearly tender.
4. Meanwhile, marinate the chicken. In a medium bowl, add the lemon juice, garlic, harissa and smoked paprika. Add the chicken and turn to coat. Set aside.
5. Remove vegetables from the oven. Add the lentils, and stock and stir through. Top with marinated chicken pieces.
6. Place in the oven for 15 minutes, until chicken is cooked through.
7. Divide the spinach and tray mixture between bowls. Top with pomegranate seeds, pepitas, crumbled fetta and a squeeze of lemon juice.

Notes

* Rough measurements, I usually just sprinkle over the vegetables.