Moroccan-spiced chicken and chickpea traybake
Chicken breast, chickpeas and capsicum roasted together with cumin and smoked paprika on one tray. Lean, high in protein, and mostly hands-off.
Notable for: vitamin C, fibre, B vitamins
Ingredients
- 600 gchicken breast, cut into large chunks
- 410 gchickpeas in brine, drained
- 2red capsicum, sliced
- 150 gbrown onions, sliced
- 20 gcrushed garlic
- 10 gground cumin
- 10 gsmoked paprika
- 1lemons
- 20 mlolive oil
- 320 gcouscous
Method
Heat the oven to 200C.
Toss the chicken, chickpeas, capsicum and onion on a tray with the garlic, cumin, paprika and oil, and spread them out in a single layer.
Roast for 25 to 30 minutes, turning once, until the chicken is cooked through and the vegetables are starting to char at the edges.
Cover the couscous in boiling water, leave it for 5 minutes, then fluff it with a fork.
Serve the traybake over the couscous with lemon wedges squeezed over.
Spread everything in a single layer
A crowded tray steams instead of roasting, and the chicken breast will end up rubbery rather than browned. Use two trays if it doesn't fit with room to spare.
Storage
Keeps three days in the fridge.
Reheat gently, as chicken breast dries out fast if reheated too hard.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.