Smokey Chicken and Veggie Traybake with Couscous, Coriander and Lime

Preheat oven to 180. Line a tray with baking paper. Cut sweetcorn cob into 2inch slices. Cut green capsicum and zucchini into large chunks. Slice spring onions. Finely chop coriander. Cut lime into wedges. Mince garlic.

Tip! Due to supply issues the capsicums are green this time

In a bowl combine the chicken breast, veggies, a glug of olive oil to coat, garlic, spice mix and a pinch of salt and pepper. Mix well then lay it all on the lined tray in a single layer. Bake for 25 minutes until chicken and veg are golden and chicken is cooked through.

Tip! Don’t overcrowd too much or it will steam instead of roast.

Boil kettle. Place couscous in a heat proof bowl. Add a pinch of salt and pepper and drizzle of olive oil. Add ³⁄₄ cup of water, cover and let sit for 5 minutes to absorb liquid.

Heat a pan over low heat and toast pepitas for 2-3 minutes until golden.

Tip! Be careful not to burn them, set a timer if needed.

Fluff couscous and season with a big squeeze of lime, mix it with pepitas and most of the coriander and spring onion. Divide amongst serving bowls. Top with veggies and chicken adding a dollop of Greek yoghurt, sprinkle of coriander, spring onion and a wedge of lime.

Preheat oven to 180. Line a tray with baking paper. Cut sweetcorn cob into 2inch slices. Cut green capsicum and zucchini into large chunks. Slice spring onions. Finely chop coriander. Cut lime into wedges. Mince garlic.

Tip! Due to supply issues the capsicums are green this time

In a bowl combine the chicken breast, veggies, a glug of olive oil to coat, garlic, spice mix and a pinch of salt and pepper. Mix well then lay it all on the lined tray in a single layer. Bake for 25 minutes until chicken and veg are golden and chicken is cooked through.

Tip! Don’t overcrowd too much or it will steam instead of roast.

Boil kettle. Place couscous in a heat proof bowl. Add a pinch of salt and pepper and drizzle of olive oil. Add ³⁄₄ cup of water, cover and let sit for 5 minutes to absorb liquid.

Heat a pan over low heat and toast pepitas for 2-3 minutes until golden.

Tip! Be careful not to burn them, set a timer if needed.

Fluff couscous and season with a big squeeze of lime, mix it with pepitas and most of the coriander and spring onion. Divide amongst serving bowls. Top with veggies and chicken adding a dollop of Greek yoghurt, sprinkle of coriander, spring onion and a wedge of lime.