One-Tray Paprika Chicken & Roast Veg
with Orange Salsa Topping & Garlic Yoghurt
- Sulphites
- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Whip your weeknight into shape with this vibrant one-tray wonder that lets the oven do all the hard mahi. Simply add potato, capsicum and courgette onto the tray with paprika-spiced chicken, then roast until golden. Serve with a dollop of creamy garlic yoghurt, orange salsa and fresh coriander. This recipe is under 650kcal per serving.
Ingredients
1 packet
Chopped Potato
(Contains: Sulphites)
1
Capsicum
1
Courgette
1
Orange
1 sachet
Coriander
2
Garlic
320 g
Chicken Breast
1 sachet
Paprika Spice Blend
(May be present: Soy, Wheat, Gluten)
1
Natural Yoghurt
(Contains: Milk)
Not included in your delivery
1 drizzle
olive oil
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Cut capsicum and courgette into bite-sized chunks.
• Peel and roughly chop orange.
• Roughly chop coriander.
• Finely chop garlic.
• Add chopped potato, capsicum and courgette to a lined oven tray. Drizzle
with olive oil, season with salt and pepper and toss to coat.
• Add chicken breast, paprika spice blend and a drizzle of olive oil.
• Bake until golden and cooked through, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Chicken is cooked through when it’s no longer pink inside.
• In a small microwave-safe bowl, microwave garlic with a drizzle of olive oil
in 10 second bursts until fragrant. Add natural yoghurt and stir to combine.
Season to taste with salt and pepper.
• In a medium bowl, combine orange, coriander and a drizzle of olive oil.
Season to taste.
• Slice chicken (if preferred).
• Divide paprika chicken and roast veg between plates. Top with orange salsa.
• Serve with a dollop of garlic yoghurt. Enjoy!
