If there’s one thing I love, it’s being able to cook something in one pan. It takes the stress out of cooking, less mess, less washing up. Just throw it all in the pan, pop it in the oven, forget about it for half an hour and then ta da. This recipe was born, because I needed to use up ingredients in the fridge. It also makes great leftovers for work, mix it in with some salad, layer it on to a wrap, any which way is great. Packs some heat though, so if you’re not a lover of spice you could cool it down with some yoghurt or guacamole. You could swap and change the vegetables if you like, just make sure that Cajun mix is made tip top.
Prep time: 10 mins
Cook time: 35 mins
Ingredients cajun spice mix
- 1 tbsp cumin
- 1 tbsp coriander
- 1 tbsp paprika
- 1 tsp spicy paprika
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 1 tbsp dried oregano
ingredients tray bake
- 1 pack of chicken mini fillets
- 1 butternut squash, spiralised
- 1 bunch of asparagus, woody ends removed
- 1 yellow pepper, cut in to thin strips
- 8-10 cherry tomatoes
- 2 large fresh tomatoes, to garnish
- 1 lime, cut in to wedges to garnish
- Bunch or coriander, to garnish
- 2 tbsp olive oil
- For spice mix, combine all spices together in a medium bowl then add 2 tsp worth of olive oil and mix to a paste.
- Add chicken and coat as well as you can, there will be some spics left in the bowl. Keep them for later.
- Add all your veg (asparagus, pepper, cherry tomatoes, butternut squash) to a deep baking tray. Then layer your chicken on top.
- With the leftover spices in the bowl, add the rest of your oil (1 and a half tbsp) and mix together, then pour over everything in the tray.
- Cover with a layer of foil, making sure it’s tight and cook for 20 minutes on 200c/gas mark 7. After those 20 minutes are up, remove the foil and cook for a further 15 minutes.
- Once cooked, serve with fresh tomato, lime slices and coriander.