I’m sharing this recipe for a few reasons, the first is the taste – it really is lovely – the combination of the smoky and sweet chorizo alongside the fresh herbs and creamy, melting mozzarella is divine. The vegetables really soak up all of the delicious flavours; the benefits of cooking all in one pan. Another advantage of one-pot cooking is the washing up, just one tray, a knife and a chopping board means this recipe is perfect for a weeknight dinner. It’s also a really great way to fill up on your five-a-day; it’s packed full of vegetables, overall a really well balanced meal full of good fats and protein. You can adapt the recipe too, meaning you can have it once or twice a week. I sometimes use sausages, choose turkey, chicken or extra lean pork sausages to keep it healthy or why not try adding chunks of salmon and juicy king prawns for a weekend treat, just remember to adjust the cooking time once you add the fish, it wont take as long as the chicken.
Remember from pervious blogs we’re fuelling our body to cope with the stresses of life, including anxiety. Lets focus on keeping our body and mind healthy and happy while enjoying some mindful cooking. This recipe is a brilliant addition to your repertoire, I hope to add a lot more simple, healthy yet tasty meals to it over the coming months, don’t forget to tag @BakingYouBetter if you have a go. Happy, healthy eating to you all!
Although three servings may seem like an odd amount it’s actually quite practical as you get a dinner for two plus a lunch for one the next day. You could always double the recipe if you want to feed a crowd.
Chicken, Chorizo & Roasted Vegetable Tray Bake
Tip: try and cut all of the veg into similar sized chunks so they all cook evenly.
FOR THE PASTE
1 heaped tsp smoked paprika
2 tsp garlic puree
zest 1 lemon
splash white wine or sherry
1 tbsp fresh oregano leaves chopped
3 sprigs fresh thyme, leaves chopped
2 sprigs rosemary, needles chopped
1 tbsp Sherry vinegar
FOR THE TRAYBAKE
75g chorizo, diced
1 small aubergine, diced
1 small courgette, diced
1 red onion, peeled and chopped
1 small leek, trimmed and chopped
2 sticks celery, chopped
150g cherry tomatoes
1 pepper, deseeded and chopped
2 tbsp full fat milk
3 chicken breasts
½ 125g ball mozzarella, torn
salt & pepper
Heat oven to 200C/180C fan/gas 6. Mix the smoked paprika, garlic puree, lemon zest, wine or sherry, herbs, vinegar & Worcestershire sauce with a good pinch of salt and pepper. Add all of the veg and the chorizo to a large roasting tray, it needs to be big of the veg will sweat not roast. Add half the flavour paste. Toss to coat adding a drizzle of oil. Roast for 30 minutes, turning half way through.
Halve each chicken breast lengthways. Meanwhile add the milk to the rest of the paste then stir and add the chicken. Leave to marinate until the veg is ready. Remove the veg and give it a stir, lay the chicken on top and drizzle over any of the marinade. Scatter on the mozzarella and a few of the basil leaves.
Cook for 25 minutes, or until the chicken is cooked through, the mozzarella melted and the veg bubbling. Let it stand for 5 minutes then scatter with more basil leaves before serving.