One Pan Chicken Curry Traybake

Chicken Curry Tray Bake - Slimming World Extra Easy

A tasty one-pan chicken curry recipe suitable for those following the Slimming World Extra Easy Plan.

Course Recipes

Cuisine Dinners

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 285kcal

Author Michelle Ordever

Ingredients

230 g jar of roasted red peppers in brine drained and chopped but reserve 2 tbsp of the brine
2 onions red, white or a mix, cut into bite-size pieces
1-2 chillies deseeded and chopped
300 g cauliflower florets
2 courgettes sliced
200 g green beans halved
4 skinless and boneless chicken breasts, each slashed diagonally with a knife
Low calorie cooking spray
For the marinade:
3 tbsps tomato puree
2 tbsps medium curry powder
2 tsps cumin seeds
juice of 1 lemon

Instructions

Preheat oven to 200C/180C fan/Gas 6.
In a jug, whisk together the 2 tbsp red pepper brine with the marinade ingredients.
Put the red peppers, onions, chilli, cauliflower, courgettes and green beans into a large bowl. Pour over the marinade and mix everything together to coat.
Place the vegetables into a roasting tray, and nestle in the chicken breasts. Turn the chicken to coat in the marinade.
Spray with the low-calorie cooking spray and bake for 25-30 minutes, until the juices of the chicken run clear. Stir the vegetables half way through.

Notes

Slimming World Syns per serving: Free on Extra Easy. This dish is suitable, pre-cooked, for freezing. Place prepared ingredients into freezable containers or bags for up to 6 months. Defrost thoroughly in the fridge before cooking as above.

Nutrition