Za'atar chicken and lentil traybake
This traybake is a deliciously simple, one-pan dinner with lean protein, high fibre and bold Middle Eastern spices. Perfect for busy weeknights, this healthy traybake combines tender chicken, hearty lentils and roasted vegetables in a flavourful and fuss free dinner.
ingredients
serves 4
4 chicken supremes or 8 chicken thighs with skin on
285g (1.5 cups) dried green lentils (rinsed)
1 medium aubergine (cubed)
1 large red onion (sliced)
150g cherry tomatoes
1 large courgette (sliced)
2 tbsp olive oil
2 tbsp za’atar spice
1 tsp sumac
2 cloves garlic crushed
juice of 1 lemon
900ml chicken stock
fresh parsley to garnish
method
Preheat oven to 200°C
In a large roasting tray scatter the rinsed lentils, aubergine, onion, courgette and cherry tomatoes.
In a small bowl mix the olive oil, za’atar, garlic, lemon juice and sumac. Rub this mixture onto the chicken pieces.
Nestle teh chicken into the tray over the lentils and vegetables.
Pour in the stock and over the tin with foil.
Bake for 35 minutes.
Remove foil and bake uncovered for another 15 minutes, until the chicken is golden and the lentils are tender. You might need to add a little water or more stock if looking dry.
Garnish with fresh parsley.
the health boost tip
A gluten free and high protein meal, perfect for midlife nutrition.
