Fruity Moroccan chicken traybake
Butternut squash, carrot, orange and apricot make this a fragrant and zesty dish
- 45 minutes
- Serves 4
- 2.5 of 5 a day
- Kcal427
- Fat2.9g
- Salt0.3g
- Sugar16g
Recipe by: Charlie Farrant
| Student Dietitian and Running Blogger
Ingredients
- 300g butternut squash, peeled and cubed
- 3 medium carrots, peeled and roughly chopped
- 2 red onions, peeled and cut into small wedges
- 1 teaspoon cumin
- ½ teaspoon ground coriander
- ½ orange, juice and zest
- 1 teaspoon olive oil
- 4 chicken breasts, roughly chopped
- 20g dried apricots, roughly chopped
- 200g wholewheat giant couscous
- Freshly ground black pepper
Method
- Preheat the oven to 200ºC/Fan 180ºC.
- Put the butternut squash, carrots, onion, cumin, coriander, orange juice, zest and oil in a large roasting tin and mix thoroughly. Roast for 25 minutes, until the vegetables begin to soften.
- Place the chicken and apricots on top of the vegetables and roast for a further 15–20 minutes, or until the chicken is cooked through and the vegetables are tender.
- Meanwhile, bring a large pan of water to the boil, add the couscous and cook for 8–10 minutes or until softened.
- Divide the couscous among four plates and top with the chicken and vegetables. Season with pepper and serve.
For a vegetarian version, swap the chicken for a 400g can of chickpeas
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