Spanish Chicken & Veggie Traybake with Quinoa

Serving size

1 person 2 people 4 people

Ingredients

2 tsp smoked paprika
2 garlic clove
1 unwaxed lemon
1 handful of fresh flat-leaf parsley
1 pepper
15g pitted black olives

(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
2 British Free Range chicken breasts
110g baby plum tomatoes
1 onion
1 tbsp paella spice mix

(Pimenton Dulce, Rosemary, Thyme, Oregano)
80g quinoa

(quinoa (100%))

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	441Kcal
	386kJ	1844kJ
Fat	2.6g	13g
of which saturates	0.8g	3.7g
Carbohydrates	8g	38g
of which sugars	2.7g	13g
Protein	11g	50g
Salt	0.11g	0.51g
Fibre	2.2g	10g

Ingredients

2 garlic clove
1 tbsp paella spice mix (use half)

(Pimenton Dulce, Rosemary, Thyme, Oregano)
80g quinoa (use half)

(quinoa (100%))
1 handful of fresh flat-leaf parsley (use half)
15g pitted black olives (use half)

(Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
110g baby plum tomatoes (use half)
1 unwaxed lemon (use half)
1 onion (use half)
1 pepper (use half)
2 tsp smoked paprika (use half)
1 British Free Range chicken breast

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	92Kcal	446Kcal
	387kJ	1867kJ
Fat	2.6g	13g
of which saturates	0.8g	3.7g
Carbohydrates	8g	39g
of which sugars	2.7g	13g
Protein	11g	51g
Salt	0.11g	0.51g
Fibre	2.1g	10g

Back

Prep in 10 High protein 1/3 daily fibre Low sat fat

Spanish Chicken & Veggie Traybake with Quinoa

Prep time: 0 mins

Total time: 30 mins

Cuisine: Spanish

Food group: Poultry

Winner winner chicken dinner - and most of it comes together in a traybake. Toss free-range British chicken with a bounty of veg and a sprinkle of paella spices. Thin slivers of lemon for zing and olives for tang. Pair with fibre-rich quinoa to soak up all the delicious juices.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C/ fan 220C / gas mark 9. Boil a kettle. Heat a large saucepan filled with boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Return to the saucepan and set aside.
Roughly dice the pepper and onion. Add the peppers, onions, whole tomatoes, spice mix, paprika and 150ml boiling water (75ml for 1 person) to an ovenproof dish. Mix and season to taste. Bake for 10 mins.
Heat a medium frying pan with 1 tsp oil on high heat. Add the chicken and cook for 4-5 mins, per side, until golden. Season to taste. Meanwhile, thinly slice the olives and garlic. Halve the lemon, then slice one half into 4 thin rounds. Roughly chop the parsley.
Add the olives, garlic and 1 tsp oil to the chicken pan. Cook for 1 min, then remove the dish from the oven and add the chicken mixture. Scatter over the lemon rounds. Season with black pepper. Bake for another 15-17 mins, until chicken is cooked through.
Stir half the parsley and juice from the remaining lemon through the quinoa. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
Add a splash of water to the traybake and stir to create a sauce. Serve with the quinoa alongside. Garnish with the remaining parsley.