Butternut, chicken and chickpea traybake

60 min · 4 servings · 578 kcal

Nora Beckett · @norapreps

Butternut squash is everywhere this month, so here it is as a meal-prep tray: four containers, about 45 g protein each, one tray, no pan. The squash gets a 15-minute head start so everything is done at the same moment. Keeps 4 days in the fridge; keep the yogurt sauce separate.

Ingredients

• butternut squash, peeled and seeded800 g
• boneless skinless chicken thighs600 g
• chickpeas, drained240 g
• red onions2 pc
• olive oil3 tbsp
• smoked paprika2 tsp
• ground cumin1 tsp
• garlic cloves3 pc
• feta100 g
• 0% Greek yogurt200 g
• lemon juice2 tbsp
• parsley10 g
• salt1 to taste

Instructions

1. Heat the oven to 220 °C. Cut the squash into 2-3 cm cubes and the onions into wedges. Toss on a large tray with 2 tbsp oil, half the paprika and cumin and a good pinch of salt. Roast 15 minutes.
2. Meanwhile cut the chicken into large chunks and mix with the remaining oil and spices, 2 grated garlic cloves and salt. Pat the chickpeas dry with kitchen paper; wet chickpeas steam instead of crisping.
3. Take the tray out, turn the squash, and add the chicken and chickpeas in a single layer with gaps between the pieces.
4. Roast 22-25 minutes more, until the squash edges are browned, the chickpeas are crisp and the chicken reaches 74 °C at the thickest piece.
5. Stir the yogurt with the lemon juice, the last garlic clove grated and a pinch of salt.
6. Crumble the feta over the hot tray and scatter the chopped parsley. Divide into 4 containers with the sauce in small pots on the side.

Per serving