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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.
Spanish Chicken & Veggie Traybake with Quinoa
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.
Prep in 10
High protein
1/3 daily fibre
Low sat fat
Serving size
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%))
Nutritional Information
Calories: 441
Protein: 50g
Carbs: 38g
Fat: 13g
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
Nutritional Information
Calories: 446
Protein: 51g
Carbs: 39g
Fat: 13g
Spanish Chicken & Veggie Traybake with Quinoa
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.
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Cooking Instructions
- 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.
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