Cauliflower & Chicken Traybake (HC)
Ingredients
- 1 chicken fillet
- ¼ cauliflower, cut into florets (about 150g)
- ½ red onion, cut into wedges
- 6–7 cherry tomatoes
- ½ tsp ground cumin
- ½ tsp ground coriander
- Pinch of turmeric
- Black pepper for seasoning
- 1 tbsp olive oil
- 6–7 cherry tomatoes
- 1 tbsp fresh parsley, chopped (optional)
For The Tahini Sauce:
- 1 heaped tsp tahini
- 2 tbsp full-fat Greek yoghurt
- 1 tbsp fresh parsley, chopped (or ½ tsp dried)
- Black pepper for seasoning
Instructions
Preheat the oven to 200°C.
Add the chicken fillet, cauliflower, onion, and cherry tomatoes to a large bowl. Sprinkle over the spices, drizzle with the olive oil and toss everything together until well coated.
Add the vegetables to a small roasting dish and set the chicken in the fridge to keep cold.
Place the roasting tin in the oven and roast for 15 minutes.
Remove the tray from the oven and add the chicken fillet on top of the vegetables and cook for a further 30 minutes.
While the chicken is cooking, make the tahini sauce. Put the ingredients into a small bowl and mix. Taste and adjust the seasoning if needed.
When the traybake is ready, stir in the spinach and allow it to wilt in the heat of the chicken and vegetables.
Serve drizzled with the tahini sauce and fresh parsley.