Chipotle Chicken Traybake

70 min · Easy · Serves 1

520 kcal per serving · 40g protein

Chipotle-rubbed chicken thighs roasted over smoky peppers and onions, black beans folded through the tray at the end. Fifteen minutes of hands-on work; the oven does the rest.

Ingredients

• Boneless skinless chicken thighs × 2
• 1 tsp Chipotle paste
• Red onions × 1
• Bell peppers × 1
• 0.5 tsp Ground cumin
• 0.5 tsp Dried oregano
• 0.5 tsp Smoked paprika
• 0.3 tsp Chili powder
• 0.5 tsp Garlic powder
• 1 can Black beans (canned)
• 0.5 tbsp Olive oil
• Tortillas or rice, to serve × 2
• 1 pinch Salt

Method

1. Marinate

   

   Heat the oven to 200°C. Massage the thighs with the chipotle paste, half the oil and a big pinch of salt.

2. Spice the Veg

   

   Slice the peppers and cut the onions into wedges, then toss them on a large tray with the remaining oil, cumin, oregano, smoked paprika, chili powder and garlic powder.

3. Roast

   

   Lay the chicken over the vegetables, spooning any leftover marinade on top, and roast for 30 minutes until the chicken is cooked through and its juices run clear.

4. Char the Veg

   Lift the cooked chicken onto a plate, stir the vegetables, and give them 10 minutes more until charred at the edges.

5. Beans In & Serve

   

   Fold the black beans through the hot vegetables to warm, season, slice the chicken and pile it back on. Serve with tortillas or rice.