CHICKEN TAGINE TRAY BAKE

Ingredients:

(makes 01 serving)

• 1 red onions, cut into wedges
• 100g brinjal, cut into cubes
• 2 garlic cloves
• 1 lemon
• 125ml fresh chicken stock/ water
• 1/4tsp turmeric/ saffron
• 150g skinless boneless chicken breasts
• 100g zucchini cut into cubes
• 10g pitted green olives
• 1tsp olive oil
• Salt and pepper

Method:

• Preheat the oven to 160c for 10minutes. Put the brinjal, onions, garlic, and quartered lemons into a roasting tray. Season liberally with salt and pepper and mix well. Pour in half of the stock and add the saffron. Cook on a high shelf in the oven for 15 minutes.
• Rub some salt on both sides of the chicken breasts. Take the roasting tray from the oven and add the zucchini, olives, and remaining stock. Stir, then lay the chicken breasts on top and spray them with a little bit of oil. Bake for 20–25 minutes, or until the chicken is cooked through.

Nutrition Facts:

• Calories: 382.1 Cal
• Protein: 40.4
• Carbs: 27.6g
• Fat: 13.6g