I love a good tray bake. Not only is it easy, quick and saves on washing up, but you get the delicious flavours of the meat seeping into the veggies (mmmhmmm!).
This recipe is a great summer dish, giving a middle-eastern flair to the simplest of ingredients and making a standout dish on a weekday.
Vegetables, such as courgette, peppers, red onions and aubergine
Hummus (for extra brownie points, make your own!)
Salt and Pepper
Ras El Hanout (if you fancy it)
Chop up the vegetables into chunks – not too small, but small enough to cover the bottom of your dish in a single layer.
Season veggies with salt and pepper, and drizzle olive oil over the top.
Next, season your chicken breasts and place them on top of the veggies.
Slap a layer of hummus on top of each breast. Drizzle with oil.
Squeeze the juice of one lemon over the whole dish.
Place the lemon pieces in the dish, between the chicken and in the corners.
Sprinkle Ras El Hanout on top of the chicken.
Bake in an oven at Gas 6 for approx. 20 mins.
For carbs, serve with couscous (add some lemon juice, herbs and coriander for a great side). Or, chop some potatoes into wedges, boil for 5 minutes then roast in the oven, drizzled in oil with rosemary, for 40 mins.
Om nom nom!