A MEAL YOU CAN MAKE
Paprika chicken & chickpeas
A lemony tray of chicken, peppers & pulses
About 67 minutes · 2 servings · Fan oven · large roasting tray
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Chicken breast, 3 cm pieces
- 240g Tinned chickpeas, drained
- 200g Red pepper, diced
- 200g Courgette, thick slices
- 1 whole Lemon, zest and juice
- 15ml Olive oil
- 2 tsp Smoked paprika
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~445 kcal · 54g protein · 29g carbohydrate · 13g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Drain 240g tinned chickpeas. Cut 200g red pepper (diced) and 200g courgette (thick slices). Zest and juice 1 whole lemon (zest and juice); measure 2 tsp smoked paprika. Keep 350g chicken breast (3 cm pieces) chilled until loading. Use separate utensils for raw chicken and never wash it.
Set the oven
Set the oven to 190°C fan. Allow space around each tray.
Preheat the oven
Wait for the oven to reach 190°C fan. The 10-minute estimate is a guide: confirm the oven indicator before continuing.
Prepare the tray & load
Spread 240g tinned chickpeas (drained), 200g red pepper (diced) and 200g courgette (thick slices) in a large tray. Add 350g chicken breast (3 cm pieces), 15ml olive oil, 2 tsp smoked paprika and 1 whole lemon (zest and juice). Toss and arrange in a single layer. Wash hands and raw-chicken utensils, then load the oven.
Roast
Roast at 190°C fan. Stay nearby and check at the end of the estimate.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check, finish & portion
Use a clean probe to check the thickest chicken pieces. Check the vegetables are tender and chickpeas steaming hot, then portion. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Clear & clean equipment
Remove the tray, switch off the oven if no longer needed and clean the cooled tray before reusing it. Leave it to cool longer if necessary.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.