Chicken, Broccoli, Pea and Haloumi Tray Bake

Serves 4

Time 45 minutes plus marinating

Ingredients

4 boneless, skinless chicken thighs (or chicken breasts, depending on preference)

1 large head of broccoli, cut into florets

1 cup frozen peas, thawed

180g haloumi, sliced

2 tbsp extra virgin olive oil

1 lemon, cut into wedges

3 garlic cloves, minced

1 tsp dried oregano

1 tsp ground cumin

Salt and freshly ground black pepper, to taste

¼ cup fresh parsley, chopped (for garnish)

For the Marinade

½ cup Greek yoghurt

1 tbsp olive oil

Juice of 1 lemon

1 tsp paprika

½ tsp ground cumin

½ tsp ground coriander

Salt and pepper, to taste

Method

Preheat your oven to 200°C and line a large baking tray with baking paper or lightly grease it with olive oil.

In a medium bowl, combine the Greek yoghurt, olive oil, lemon juice, paprika, cumin, coriander, salt, and pepper. Add the chicken thighs (or breasts) and toss to coat. Let them marinate for at least 15 minutes, or up to an hour in the fridge for extra flavour.

While the chicken is marinating, place the broccoli florets and thawed peas in a bowl. Toss them with 2 tablespoons of extra virgin olive oil, minced garlic, dried oregano, cumin, salt, and pepper.

Spread the marinated chicken evenly on the prepared tray. Scatter the seasoned broccoli and peas around the chicken, making sure everything is in a single layer. Place the lemon wedges around the tray for roasting.

Slice the haloumi and arrange the slices on top of the chicken thighs (or breasts). The haloumi will get beautifully golden and crispy during baking.

Place the tray in the oven and roast for 25-30 minutes, until the chicken is cooked through (internal temperature of 75°C or 165°F) and the broccoli is tender with crispy edges. The haloumi should be golden brown on top.

Once the tray bake is done, remove it from the oven. Sprinkle chopped fresh parsley over the top for a burst of freshness.

Serve hot, with the roasted lemon wedges for squeezing over the chicken and veggies.

Tips:

Extra veg: You can add other seasonal vegetables like zucchini or green beans to the tray for more variety.

Crispier haloumi: If you like your haloumi extra crispy, you can pop the tray under the grill (broiler) for the last 2–3 minutes of cooking.

Make it a meal: Serve with some crusty bread and a simple side salad for a complete meal.