Juicy breakfast

For kids Spicy

Chicken, red pepper & almond traybake

Heat oven to fan / gas 200C/180C 6. In a big bowl and season, place the chicken, onions, potatoes and peppers. Mix the garlic, spices, oil and lemon zest and juice in another bowl. Pour over everything and spread the blend between two baking trays.

Roast for 40 mins, turning over after 20 mins, until the chicken is cooked through. Add the almonds for the final 8 minutes of cooking. Serve in bowls with a big dollop of Greek yogurt and some chopped parsley or coriander.


Your email address will not be published. Required fields are marked *