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Ras-El-Hanout Baked Chicken

A flavorful chicken traybake using root vegetables and aromatic spices for a healthy, lower-carbohydrate meal.

HealthyChickenDinnerGluten FreeLow FatTraybake

Estimated Nutrition

Per Serving Total
Calories 361 kcals 1444 kcals
Carbohydrates 30 grams 120 grams
Fat 5.5 grams 22 grams
Protein 44 grams 176 grams
Cook Time
50 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
4
tbsp
Low-Fat Natural Yoghurt
to serve
Fruits
1
piece
Lemon
quartered
Meat
680
g
Chicken Breast
4 fillets
NutsSeeds
3
cloves
Garlic
2
tsp
Ras-El-Hanout Spice Mix
1
handful
Thyme
fresh sprigs
1
handful
Coriander
freshly chopped
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
OilsFats
15
ml
Olive Oil
Vegetables
400
g
Sweet Potato
peeled and cut into 2cm cubes
400
g
Carrots
cut into 2cm cubes
1
piece
Red Onion
cut into 8 wedges

Steps

  • Preheat the oven to 200°C.
  • Toss sweet potatoes and carrots in a roasting tray with oil, salt, and pepper.
  • Roast the vegetables for 10 minutes.
  • Add red onion and garlic to the tray and toss well.
  • Roast for another 20 minutes.
  • Arrange chicken breasts and lemon quarters in a single layer in the tray.
  • Sprinkle the ingredients with ras-el-hanout and thyme.
  • Roast for 15-20 minutes until the chicken is cooked through.
  • Stir the coriander through the traybake.
  • Serve with roast lemon and a tablespoon of yoghurt per plate.