Traybake tikka & pepper chicken

Name: Traybake tikka & pepper chicken
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 1 red pepper, deseeded and quartered; 1 orange or yellow pepper, deseeded and quartered; 1 red onion, cut into 8 wedges; 1 tbsp sunflower oil; 1 tsp cumin seeds; 380 g pack 2 Essential British Chicken Breast Fillet; 2 tbsp tikka masala paste; 300 g pack cauliflower, kale & couscous; 1 lemon, cut into wedges, to serve

A one-pot wonder, this lightly spiced chicken traybake makes an effortless midweek dinner for two.

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HealthyLow in saturated fatHigh protein3 of your 5 a day8 plant varieties

Serves2
CourseMain meal
Prepare10 mins
Cook35 mins
Total time45 mins

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1 red pepper, deseeded and quartered
1 orange or yellow pepper, deseeded and quartered
1 red onion, cut into 8 wedges
1 tbsp sunflower oil
1 tsp cumin seeds
380g pack 2 Essential British Chicken Breast Fillet
2 tbsp tikka masala paste
300g pack cauliflower, kale & couscous
1 lemon, cut into wedges, to serve

Preheat the oven to 200ºC, gas mark 6. Tip the peppers and onion onto a large baking tray. Drizzle with oil, sprinkle with cumin seeds, then season, stir well and roast for 10 minutes.
Coat the chicken in the masala paste. Stir the vegetables, then nestle in the chicken and roast for 20-30 minutes, until cooked through with no pink meat and juices that run clear
Meanwhile, heat the couscous according to pack instructions.
Lift the chicken onto a board. Stir the couscous into the tray, mixing with the pan juices and vegetables. Divide between two plates. Slice the chicken, arrange on top, then serve with lemon wedges for squeezing over.