Ras el Hanout Chicken Tray Bake

• servings: 4 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

4 chicken breasts approx 200g each

1 400g tin chickpeas (drained and rinsed)

1 large courgette (cut into 2cm chunks)

1 400g tin chopped tomatoes

1 small red onion (sliced)

8 dried apricots (cut into small pieces)

1 clove garlic (crushed)

2 tbsp Ras el Hanout spice mix

salt and pepper (to taste)

Directions

Pre-heat

Preheat the oven to 170ºC.

Place the chickpeas, apricots, courgette, red onion, tinned chopped tomatoes, garlic and 1 tbsp of the Ras el Hanout into the baking dish and mix well. Season to taste with salt and pepper.

Add the chicken breasts on top of the chickpea mix and sprinkle over the rest of the Ras el Hanout seasoning.

Bake for 30-35 minutes until the vegetables are soft, and the chicken is cooked through until the juices run clear.

Serve with a portion of rice, or your choice of accompaniment.

Nutrition

• Calories: 384 kcal
• Total Fat: 4.7 g
• Saturated Fat: 0.9 g
• Total Carbohydrate: 24 g
• Dietary Fiber: 10 g
• Total Sugars: 13 g
• Protein: 55 g