This one pan chicken recipe is an easy weeknight dinner, or a quick meal-prep idea.
This one pan chicken recipe is something I brought together quickly with what I had in my fridge and cupboards one weekend whilst trying to get my lunches together for the week.
What am I doing meal prepping, you ask? Well. I am still going strong with my new year’s resolution to get myself back together again after major surgery at the end of last year, and part of that means eating a bit more healthily and mindfully. This recipe is great because it’s packed full of fibre, protein and slow-burning carbs. I don’t think I felt hungry in the afternoons all week!
The roasted chickpeas give it a really satisfying sweet roasted flavour, whilst making me feel super full. I used chicken breasts here, but feel free to just add twice as many chickpeas if you don’t fancy it. It’s super simple to make. I’d definitely do this for a quick weeknight dinner recipe as well!
Here’s what you need for 5 portions:
One Pan Chicken Recipe: Indian Inspired
- 5 chicken breasts
- 1 can chickpeas
- 2 red onions sliced into quarters
- 3 mixed peppers diced into large chunks
- 1 head cauliflower cut into 2 inch pieces
- 100 g green beans sliced into smaller batons
- 4 cloves garlic grated
- 1 inch ginger grated
- 2 tbsp curry powder
- 2 tbsp olive oil
- salt and pepper
Pre-heat the oven to 180 degrees. Put the curry powder, grated ginger and garlic, and olive oil into a small bowl or jug, mix well and leave to one side.
Grab a shallow roasting pan and tumble in the veggies and chicken breasts. Rub the oil and spice mixture with sat and pepper all over the veg and chicken with your hands, being sure to get it in all the gaps and nooks.
Roast in the oven for 30 mins. Serve with a scoop of red lentils and a dollop of fat free yoghurt. Alternatively, box up into containers for the week.