Fruity Moroccan chicken traybake

2 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 52 votes, average: 3.00 out of 5 2 rating(s)
Fruity Moroccan chicken traybake

Butternut squash, carrot, orange and apricot make this a fragrant and zesty dish

45 minutes

Serves 4

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

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

CALORIES: 427

FAT: 2.9g

5 A DAY: 2.5

SALT: 0.3g

SUGAR: 16g

Method

  1. Preheat the oven to 200ºC/Fan 180ºC.
  2. 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.
  3. 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.
  4. Meanwhile, bring a large pan of water to the boil, add the couscous and cook for 8–10 minutes or until softened.
  5. 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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