Cajun Chicken Tray Bake
Add aioli yoghurt and roasted veggies to succulent cajun chicken thighs for a dish worth enjoying again and again.
THE RECIPE
Serves: 4
- Total preparation time: 20 minutes
- Total cooking time: 30 minutes
Ingredients
- 450g pumpkin, cut into 1cm wedges
- 1 carrot, sliced
- 50g red onion, cut into wedges
- 1 capsicum, sliced
- 2 tsp extra virgin olive oil
- 2 tsp cajun seasoning
- 1 tsp plain flour
- 500g chicken thigh
- 20g flaked almonds
- 20g baby spinach and rocket
- 80g greek yoghurt
- 40g garlic aioli
Method
- Preheat the oven to 240°C/220°C fan-forced. Divide the pumpkin, carrot, red onion and capsicum between two oven trays lined with baking paper. Drizzle with 1 tsp olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until golden and tender, 25-30 minutes.
- Meanwhile, combine the cajun seasoning and plain flour in a bowl. Add 1 tsp of olive oil and season with salt and pepper. Add the chicken thigh and toss to coat. Add the chicken to a baking tray lined with baking paper. Roast until cooked through, 15-20 minutes.
- Heat a small frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. In a small bowl, combine the yoghurt and garlic aioli.
- When the veggies are done, add the spinach and rocket leaves and gently toss to combine. Divide the roast veggies and cajun chicken between plates. Serve with the aioli and garnish with the flaked almonds. Enjoy!
Nutrition Information
- Calories: 387kcal
- Protein: 36g
- Carbohydrates: 16g
- Fat: 19g
- Fibre: 2g
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