By Victoria Dagnan
Chicken, Chorizo, and Chickpea Tray Bake
7 steps
Prep:15minCook:50min
Bursting with mediterranean flavour and colour. This simple one tray bake not only looks great but is also packed with protein and fibre. Serve with salad, extra vegetables. Made too much? save for nextday lunch or freeze to enjoy again another time.
Updated at: Thu, 17 Aug 2023 04:59:34 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
4
Low
Nutrition per serving
Calories454 kcal (23%)
Total Fat21.7 g (31%)
Carbs13.6 g (5%)
Sugars7.7 g (9%)
Protein50.2 g (100%)
Sodium671.9 mg (34%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1 tablespoonolive oil
225gspanish chorizo
ring, skin off and cut into 2cm thick discs
12chicken thighs
skin off, boned or unboned
4 clovesgarlic
peeled and finely chopped
4red peppers
cut into chunks
1juice of lemon
200gfine green beans
trimmed and cut into bite sized pieces
2tins chopped tomatoes
15gparsley leaves
roughly chopped
Instructions
Step 1
Warm a frying pan over a medium heat and fry the the chorizo for 5-6 minutes.
Step 2
Remove the chorizo using a slotted spoon. Increase the heat and add the chicken thighs. Fry for 3-4 minutes on each side until golden.
Step 3
Preheat the oven to 180C
Step 4
Whilst the chicken is browning, combine the fine green beans, red pepper, chickpeas, garlic, oregano, pepper, red pepper flakes, lemon juice and olive oil in a large baking tray.
Step 5
Lay the chicken thighs on top and place into the middle of the oven for 45 minutes.
Step 6
Halfway through cooking, remove the tray and stir around the ingredients.
Step 7
Check that the chicken is cooked by cutting into the meat and checking the juices run clear or using a thermometer.
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