Cajun-spiced chicken traybake
1
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 2 • Difficulty: Easy
WW member Paul shares his go-to recipe for cooking chicken fillets straight from frozen and jazzing them up with spices.
Ingredients
Ground Cumin
1 tablespoon(s), level
Paprika
1 tablespoon(s), level, smoked
Cayenne Pepper
½ teaspoon(s), level
Garlic granules
1 teaspoon(s)
Chilli flakes
¼ teaspoon(s), level
Oregano, Dried
1 teaspoon(s), level
Chicken breast, skinless, raw
2 medium, frozen
Calorie controlled cooking spray
4 spray(s)
Sweet potato, raw
260 g, halved vertically, then cut into thick slices
Courgette
1 medium, trimmed and thickly sliced
Green pepper
1 medium, deseeded and thickly sliced
Tomato
3 large, halved
Coriander, fresh
1 teaspoon(s), leaves, to serve
Lemon
1 medium, halved, to serve
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. In a medium bowl, combine all the spices and dried oregano. Mist the frozen chicken fillets with cooking spray, then add to the bowl with the spices and toss to coat.
2
Mist a 30cm x 25cm baking tray with cooking spray and add the sweet potatoes, courgette, pepper and tomatoes. Top with the spice-coated chicken and scatter over any excess spices from the bowl. Mist the chicken with more cooking spray, then cover the tray with kitchen foil, tightly sealing the edges.
3
Bake for 20 minutes, then remove the kitchen foil and bake for a further 20 minutes, or until the vegetables are tender and the chicken is cooked through.
4
Scatter over the coriander and serve with the lemon halves for squeezing over.
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