This almond chicken tray bake is packed with protein and low in saturated fat. Our almond chicken tray bake uses thighs so the meat will remain deliciously succulent and you can drizzle any juices that come out when serving. Nuts are high in vegetable protein, fibre, heart-healthy unsaturated fats, vitamin E, magnesium and potassium. Just 30g of nuts a day can help lower cholesterol, making almonds an ideal snack and the perfect bumper to this tray bake. We’ve used rapeseed oil in place of olive oil, it has the lowest saturated sat content of any oil and is packed with Omega 3. Rapeseed oil is also a good source of Vitamin E and is high in monounsaturated fats. The kale in this almond chicken tray bake turns wonderfully crispy and is incredibly moreish when sprinkled with sea salt. You might even like to make it on its own as a snack or alternative to crisps. We’ve used barbecue seasoning but you could try a chilli rub, piri piri or even fajita seasoning if you prefer.
- 1tbsp barbecue seasoning
- 2 garlic cloves, crushed
- 6 skinless, boneless chicken thighs
- 500g in weight
- 3tbsp rapeseed oil
- 2 red onions, cut into wedges
- 2 red peppers, deseeded and cubed
- 200g kale, chopped
- 60g whole almonds
Heat oven to 200°C. Sprinkle the barbecue seasoning and garlic over the chicken, then secure each piece into a neat shape with a cocktail stick.
Pour 1tbsp rapeseed oil into a baking tray and arrange the chicken on top along with the onions and peppers.
Drizzle 1tbsp oil over everything. Cook for 20 mins, until the chicken is lightly browned.
Turn the chicken and vegetables, then add the kale and almonds. Sprinkle with a little sea salt and drizzle with the rest of the oil. Cook for 5 mins, until the almonds are toasted and the kale is cooked.