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Chicken & Veggie Traybake

speedy all in one meal for the weekend

I absolutely love this recipe as it is so quick and easy to throw together. Everything cooks in one baking tray and its fast to assemble. As we are focusing on how to take better care of ourselves this month, I am always on the look out for ways to save us busy gals time and take away some of the strains of our everyday lives and this recipe is a winner hands down.

This traybake is a firm favourite for wintery weekends when you get home late from driving the kids around or if you run out of time putting together your sunday roast. It contains protein, fats, carbs and five of your veggie servings for the day so it really hits the spot from a nutritional perspective. We ate this last sunday lunch and it was bliss to have a sunday off doing the full roast, which seems to take me most of the day to get together not to mention the fact that there is then an explosion of dirty pans that then need washing up. If you make double then you will have plenty of leftover for a ready made midweek super too as it is easy to reheat. The veggie and bacon traybake part of this dish make a great accompaniment to other roast meats and if you are vegetarian you could replace the chicken and bacon with chickpeas or puy lentils with some crumbled feta or fried halloumi on top.

Have a gorgeous weekend đź’•

A recipe for you

Category

Roast Chicken & Veggie Traybake

Yields4 Servings

Ingredients
 1 small cauliflower, broken into small trees
 1 large sweet potato, peeled and cubed
 200 g bag of brussel sprouts, halved
 1 medium red onion, cut into six then broken into smaller segments
 3 tsp paprika (or a spice rub of your choice)
 100 g kale, tough stalks removed
 4 tbsp olive oil
 4 chicken thighs
 2 tbsp smooth almond butter (you could use smooth peanut butter too)
 1 tbsp lemon juice
 2 tsp tamari or soy sauce
 125 g bacon lardons (optional)

Directions
1

Heat the oven to 220 degrees. Place the cauliflower florets, cubed sweet potato, halved brussell sprouts, red onion and chicken thighs in a roasting pan and toss with the paprika and half the olive oil.

2

Sprinkle the bacon lardons (if using) over the top, cover with tin foil and roast for 15 minutes to allow the veggies to steam cook.

3

Take off the tinfoil and roast until everything is tender, crisp and brown round some of the edges, this should take another 20 minutes but keep an eye out if your oven is very hot as you don't want it to burn.

4

Meanwhile drizzle the remaining olive oil over the kale in a bowl and massage with your hands until the leaves soften (should take about 3 minutes).
Then prepare the dressing by mixing up the almond butter with the lemon juice, tamari or soy sauce and 2 tbsps of warm water in a bowl and whisk until you have a smooth thick dressing.

5

When the veg and chicken are ready, take out the chicken pieces and pop on a plate. Spoon out all the baked veggies and bacon into the bowl with the kale leaves (do not pour in the liquid left from the traybake or it will make the kale go soggy) and drizzle the dressing on top and mix everything together. Then pop that on your serving dish.

6

Add in your chicken pieces and you are ready to tuck in.

We ate it as you see from the photo but you could serve it with new potato's or a baked potato/sweet potato if you are hungry.

Ingredients

Ingredients
 1 small cauliflower, broken into small trees
 1 large sweet potato, peeled and cubed
 200 g bag of brussel sprouts, halved
 1 medium red onion, cut into six then broken into smaller segments
 3 tsp paprika (or a spice rub of your choice)
 100 g kale, tough stalks removed
 4 tbsp olive oil
 4 chicken thighs
 2 tbsp smooth almond butter (you could use smooth peanut butter too)
 1 tbsp lemon juice
 2 tsp tamari or soy sauce
 125 g bacon lardons (optional)

Directions

Directions
1

Heat the oven to 220 degrees. Place the cauliflower florets, cubed sweet potato, halved brussell sprouts, red onion and chicken thighs in a roasting pan and toss with the paprika and half the olive oil.

2

Sprinkle the bacon lardons (if using) over the top, cover with tin foil and roast for 15 minutes to allow the veggies to steam cook.

3

Take off the tinfoil and roast until everything is tender, crisp and brown round some of the edges, this should take another 20 minutes but keep an eye out if your oven is very hot as you don't want it to burn.

4

Meanwhile drizzle the remaining olive oil over the kale in a bowl and massage with your hands until the leaves soften (should take about 3 minutes).
Then prepare the dressing by mixing up the almond butter with the lemon juice, tamari or soy sauce and 2 tbsps of warm water in a bowl and whisk until you have a smooth thick dressing.

5

When the veg and chicken are ready, take out the chicken pieces and pop on a plate. Spoon out all the baked veggies and bacon into the bowl with the kale leaves (do not pour in the liquid left from the traybake or it will make the kale go soggy) and drizzle the dressing on top and mix everything together. Then pop that on your serving dish.

6

Add in your chicken pieces and you are ready to tuck in.

We ate it as you see from the photo but you could serve it with new potato's or a baked potato/sweet potato if you are hungry.

Roast Chicken & Veggie Traybake

taking care of yourself isn’t VANITY its SANITY

#katrina mayer

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