Peri Peri Traybake

So healthy, so easy and so tasty! This is THE perfect midweek dinner option.

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Cook: 40 Mins


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Preheat oven to 200°C/ 400°F. Add your sweet potatoes to a baking tray, coat in olive oil and season to taste. Bake your sweet potatoes for 30-40 mins, tuning once or twice until soft and crispy on the outside.
Add all peri peri marinade ingredients to a bowl and mix together until fully combined. Place chicken thighs in a bowl and then add in 1/2 peri peri marinade. Rub your chicken thighs with marinade until fully coated, then set aside.
Prep the rest of your veg, then transfer everything including chicken thighs to a large baking dish or tray. Add remaining peri peri marinade, toss everything together and season to taste. Give your lemon slices a squeeze over everything, then chuck into your traybake. Bake for 30 mins, checking on your traybake once or twice to avoid sticking.
Once ready, serve immediately with your sweet potato wedges.

Nutritional Info

To serve:

Cals – 542

Carbs -60g

Protein – 43g

Fat – 15g


Serves 3

For the Sweet Potatoes

  • 4-5 sweet potatoes - peeled and chopped into large wedges.
  • Tbsp of extra virgin olive oil.
  • Salt and pepper, to taste.

For the Peri Peri Marinade

  • 2 tsp of smoked paprika.
  • Tsp of salt.
  • Tsp of ground white or black pepper.
  • Tsp of garlic granules.
  • Tsp of cumin.
  • Tsp of oregano.
  • Tbsp of extra virgin olive oil.

For the Traybake

  • 5-6 skinless boneless chicken thighs.
  • 5 small sweetcorn ears.
  • 2 bell peppers - chopped.
  • 1 red onion - chopped.
  • 1 red chilli - deseeded and chopped.
  • 1 lemon - cut into large slices.

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