Autumn Chicken, Squash & Chickpea Traybake

This is a simple autumn traybake featuring chicken, butternut squash, chickpeas and seasonal greens – perfect for an easy midweek dinner with plenty of protein, fibre and colourful plants. And bonus - there is not much washing up afterwards!

It also fits nicely with this month’s sleep theme. Chicken, chickpeas, pumpkin seeds and yoghurt are good sources of tryptophan, an essential amino acid used in the pathway that produces serotonin and subsequently melatonin, which is involved in regulating our sleep-wake cycle.

Chicken and chickpeas also provide vitamin B6, which is needed for the conversion of 5-HTP to serotonin. 

This meal also gives you a satisfying combination of protein, fibre-rich carbohydrate, healthy fats and a variety of plant foods, making it a great everyday autumn dinner. Plus, it’s delicious! And perfect for those darker evenings.

Serves 4

Ingredients

• 500g skinless chicken thigh, cut into large chunks
• 600g butternut squash, peeled and cut into chunks
• 1 x 400g tin chickpeas, drained and rinsed
• 1 large red onion, cut into wedges
• 200g cavolo nero or kale, tough stalks removed and roughly chopped
• 2 garlic cloves, finely chopped
• 2 tbsp extra virgin olive oil
• 8 to 10 fresh sage leaves, roughly chopped
• 1 tsp smoked paprika
• Zest and juice of 1 lemon
• 20g pumpkin seeds
• Black pepper

To serve:

• 150g thick Greek yoghurt
• Small handful fresh parsley, finely chopped
• Squeeze of lemon
• Black pepper

Method

• Heat the oven to 200°C fan.
• Place the squash and red onion in a large roasting dish. Add 1 tbsp of the olive oil, half the sage and the smoked paprika. Season with black pepper and toss everything together. Roast for 15 minutes.
• Meanwhile, mix the chicken with the remaining olive oil, garlic, lemon zest and remaining sage.
• Remove the tray from the oven and add the chicken and chickpeas. Toss gently with the vegetables and return to the oven for 20 to 25 minutes, until the chicken is completely cooked through and the squash is tender.
• Add the cavolo nero or kale for the final 5 to 7 minutes, turning it through the vegetables until softened.
• Mix the Greek yoghurt with a squeeze of lemon, parsley and black pepper.
• Squeeze the remaining lemon juice over the traybake, scatter over the pumpkin seeds and serve with a spoonful of lemony yoghurt.
• Enjoy!

Make it even more October
For pudding, try warm cinnamon pears with Greek yoghurt and pumpkin seeds.

Simply slice ripe British pears and poach gently with a splash of water and a pinch of cinnamon until soft. Serve warm with thick Greek yoghurt and a scattering of pumpkin seeds.

And if you're interested in more easy, nutritious recipes, why not head to the Recipe Index to see what else you can cook?