Cajun chicken traybake with sweet potato & zucchini
Cajun chicken traybake with sweet potato & zucchini
657kcal Per person
29g Protein
67g Carbs
30g Fat
12g Fiber
Ingredients
- 1 bell pepper
- 1 zucchini
- ½ pound sweet potato (227 g)
- ¼ red onion
- 1 clove garlic (5 g)
- 2 tablespoons olive oil (30 ml)
- 1 squeeze lime juice (5 ml)
- 1 teaspoon paprika (ground spice) (2 g)
- 1 teaspoon oregano, dried (2 g)
- 1 teaspoon thyme, dried (2 g)
- 1 pinch chili powder (1 g)
- 3 ounces chicken breast (84 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Halve the bell pepper, remove the seeds and cut into strips. Slice the zucchini and then halve the slices. Wash the sweet potato well and pat dry with paper towels. Cut into large chunks. Cut the red onion into wedges. Press the garlic clove.
- In a small bowl, mix the garlic, oil, lime juice, paprika powder, oregano, thyme, chili powder and some pepper and salt.
- Mix half of the marinade with the chicken breast in a small bowl and rub it well into the chicken.
- In another bowl, mix the bell pepper, zucchini, sweet potato and onion with the other half of the marinade.
- Line a baking sheet with parchment paper. Place the chicken breast on the baking sheet and arrange the vegetables around it.
- Place the baking sheet in the oven and roast everything for 20 minutes until cooked through.
- Serve the traybake on a plate.
Requisites:
- Baking sheet with parchment paper
Tip van FitChef
Sprinkle some finely chopped fresh parsley over the traybake.
