Serves 6
Gluten free, Meal Prep Friendly, High Protein, Low Carb
What you need
For the marinade:
- 2.2 lb. (1kg) boneless skinless chicken thighs
- 1 tsp. ground cumin
- 1 tbsp. za’atar spice
- 1 tbsp. harissa paste
- 1 tsp. olive oil
For the tray:
- 2 large carrots, sliced in lengthwise
- 1 large courgette, chopped
- 2 red onions, quartered
- 4-5 cloves garlic, skin on & crushed
- 14 oz. (400g) tin chickpeas, drained
- 1 heaped tbsp. harissa paste
- 1 heaped tbsp. za’atar spice
- 1 tbsp. ground cumin
- 1 tsp. olive oil
- sea salt & black pepper
- 1.7 fl oz. (50ml) water
- large handful of fresh coriander, chopped
- 6 tbsp. mint yoghurt, for serving (or sub Greek yoghurt)
What you need to do
Preheat your oven to 180°C. In a bowl, combine the chicken thighs with the marinade ingredients, stir well to combine and set aside to marinate.
In a large baking tray with sides, combine the carrots, courgette, red onions, crushed garlic and chickpeas. Now add the harissa paste, za’atar, cumin and drizzle with olive oil. Mix well to ensure the vegetables are evenly coated in the spice mixture.
Place the marinated chicken thighs on top of the vegetables. Season with salt and pepper and add the water to the tray. Bake in the hot oven for 45 minutes or until the chicken is thoroughly cooked and the vegetables are tender.
Once cooked, garnish with fresh coriander and a drizzle with mint yogurt.
Serving suggestion: Serve with warm couscous or rice (not included in nutritional breakdown). To make mint yoghurt mix together 4.4 oz. (125g) Greek yoghurt, 4 tbsp. chopped mint leaves, pinch of salt and ¾ tsp. garlic powder.
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 15 mins | 45 mins | 313 | 9 | 19 | 39 | 5 |