Chicken Tray Bake

In an attempt to squeeze our 5 a day in, I often turn to tray bakes and one pot meals when we're feeling like we may have had a bit of a hit and miss day.

We always have a fridge drawer full of multi-coloured veggies.

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If I don't turn them into something delicious, they will end up as garden compost! Tray bakes are one of the easiest and most fun ways to use up veggies and plus, I find chopping veggies therapeutic, so this meal serves two purposes. Relaxation for me and food for our bellies. Plus less waste.

I tend to chop the harder veggies a little smaller and leave the softer ones more chunky, in an attempt to get them to cook at the same rate. Some people will add different veggies at different times, but I'm a lazy chef, so this works for me!

I cooked the chicken breasts off for a few minutes on the hob first to get the outside beautifully browned and then threw it in with the veg. It came out perfectly tender and not dry at all.

Rainbow vegetables!

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Before cooking, I drizzled some Extra Virgin Olive Oil over the veg, added a splash of soy sauce and some dried mixed herbs. Sometimes a tbsp or so of water helps to stop the veg burning, but the soy did the trick this time. I cooked it for about 20 minutes at 180 degrees C in the fan oven.

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Served with Basmati Rice, this is a super-quick and easy meal.

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Really filling too!

*This is not a sponsored post.*