Syn Free Black Pepper Chicken Traybake
Make this delicious Black Pepper Chicken Traybake for dinner tonight, simple dish with roasted cauliflower and baby potatoes.
- 2 tbsp black pepper ( I used coarse ground)
- 1 tbsp balsamic vinegar
- 2 tbsp soy sauce
- 6(14) oz. boneless skinless chicken thighs – 400g/14oz
- 1 medium head of cauliflower, broken into florets
- 21 oz baby potatoes, skin on
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 red onion
- 1/2 cup (120ml) of chicken stock
- 1 tbsp salt
- 2-3 tbsp cooking oil spray
- 1/2 cup fresh coriander, chopped
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Preheat oven to 200c/400f
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Add the potatoes to a saucepan and cover with water, bring to a boil, then turn off heat and leave in water for 5 mins. Drain and set aside.
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Add to the bowl the soy sauce, balsamic vinegar, garlic powder, onion powder and black pepper and whisk to combine.
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Add in the chicken thighs and toss to coat.Â
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Scatter the potatoes, red onion and cauliflower on a large baking sheet lined with parchment paper.
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Season with salt.
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Place the chicken thighs between the veg evenly spaced out.Â
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Pour into the tray the chicken stock.
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Spray over the top with cooking oil spray.
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Place in the oven and bake for 40 mins. take out half way to rotate the potato and cauliflower and scatter with some fresh chopped coriander.
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Serve and enjoy!!
This recipe is gluten free, dairy free, paleo, Whole 30, Slimming World and Weight Watchers friendly
Extra Easy – syn free per serving
Original/SP – syn free per serving (swap the potatoes for butternut squash)
WW Smart Points – 7 per serving
Gluten Free – use a gluten free soy sauce/stock
Whole 30 – use coconut aminos
Paleo – use coconut aminos and swap potatoes with butternut squash
Nutrition Information
Yield : 3
Serving Size
1 serving
Amount Per Serving
Calories373TotalFat5.9gSaturatedFat1.5gCholesterol114mgSodium844mgCarbohydrates50.5gFiber13gSugar10.8gProtein40.1g
