This chicken, chickpea and butternut squash traybake is an easy midweek meal full of protein and fresh flavours.
4 Waitoa Free Range Chicken Breasts
2 tbspextra virgin avocado oil, extra to grease tray
400g chickpeas, rinsed and drained
1 red onion, sliced
½ butternut squash, seeds removed and sliced lengthwise
½ tsp ground coriander
1 tsp ground cumin
½ tsp smoked paprika
salt and pepper
½ cup coriander and mint leaves
A drizzle of unsweetened yoghurt
1 lemon, halved
Preheat oven to 200°C and grease a deep baking dish.
In a small bowl whisk together cumin, paprika, ground coriander, salt and pepper. Place chicken, chickpeas, red onion and squash in the baking dish. Sprinkle with seasonings then drizzle with oil and toss to cover.
Bake for 40 minutes or until chicken is cooked through and the squash is tender.
Squeeze over lemon, then serve with fresh herbs and a drizzle of yoghurt.