5-a-day turmeric traybake chicken
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
5-a-day turmeric traybake chicken
Pack in 5-a-day with this colourful chicken traybake, perfect for midweek
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
540Kcal
Fat
14gr
Saturates
3gr
Carbs
40gr
Sugars
18gr
Fibre
16gr
Protein
56gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1½ tbsp olive oil
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp nigella seeds
- zest and juice of ½ lime or lemon
- 2 skinless chicken breast fillets
- 350g cauliflower florets, plus any leaves, torn
- 1 red onion, cut into wedges
- 1 x 400g tin chickpeas, rinsed and drained
- 200g baby plum or cherry tomatoes
- 150g green beans, trimmed
- 100g low fat natural yogurt
Step by step
Get ahead
Prep to the point of roasting a few hours ahead, store covered in the fridge.
- Preheat the oven to 200°C, fan 180°C, gas 6. Combine the oil, spices and lime or lemon juice in a large bowl with some seasoning. Turn the chicken in the mixture to coat, then remove to a plate and cut 3 shallow slashes in the top of each breast. Add the cauliflower, red onion, chickpeas and tomatoes to the bowl and toss to coat in the spicy oil. Spread out on a shallow roasting tray in a single layer, add the chicken breasts to the tray and roast for 20 minutes.
- Meanwhile, parboil the green beans for 2 minutes. Stir into the veg on the tray and cook for a further 5 minutes.
- Mix the lime or lemon zest and a little seasoning into the yogurt and serve alongside the traybake.
