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Paprika Chicken Tray Bake
- TIME: 45 MINS
- SERVES: 2
- DIFFICULTY LEVEL: EASY
Paprika Baked Chicken takes a classic family-friendly comfort food dish loaded with veggies.
Ingredients:
- 400g can chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
- 1 tsp dried oregano
- 1 tsp paprika
- 350g skinless, boneless chicken thighs
- 1 clove garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1 cup baby spinach leaves
- ¼ cup Greek yoghurt
Method:
- Preheat the oven to 200°C fan-bake.
- In a large mixing bowl, combine the chickpeas, capsicum, onion, cherry tomatoes, first measure of oregano and paprika and a drizzle of olive oil. Season with salt and pepper. Toss until the vegetables are evenly coated with the seasoning.
- Arrange the seasoned vegetables in a single layer in a baking tray.
- In another bowl, toss chicken with olive oil, garlic and second measure of paprika and oregano. Season with salt and pepper and place chicken on top of the vegetables.
- Bake the tray in the oven for 25-30 minutes, or until the chicken is fully cooked through and the vegetables are tender and caramelized.
- Serve spinach on plates topped with veggies and chicken. Dollop a little Greek yoghurt for some creaminess if desired.
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