Mediterranean Traybake & Couscous Bowl

Ingredients

• 3 chicken breasts
• 1 aubergine, cut into 2cm cubes
• 2 courgettes, thick half-moons
• 2 bell peppers, chunky squares
• 1 red onion, in wedges
• 1 tin chickpeas, rinsed, drained and dried well
• 120–150g couscous
• 180–225ml vegetable stock
• 1–2 tsp extra virgin olive oil for the tray, 1 tsp for the chicken, 1 tsp for the couscous
• dried oregano or thyme, garlic powder, smoked paprika
• sea salt and black pepper
• green leaves, to serve

Method

1. Heat the oven to 200°C fan. Chop all the veg to a similar size and dry the chickpeas properly — wet chickpeas steam instead of crisping.

2. Spread the veg and chickpeas on a large baking tray without crowding it, drizzle with the olive oil, and season with oregano or thyme, salt, pepper and a little garlic powder. Roast for 25–30 minutes, shaking the tray halfway. You want soft veg with charred edges and golden, crisp chickpeas.

3. Meanwhile, cover the chicken breasts with baking paper and gently bash the thick end with a rolling pin until each is an even 1.5–2cm thick. Rub all over with a teaspoon of olive oil, the oregano, garlic powder, smoked paprika, salt and pepper.

4. Bake the chicken on a parchment-lined tray for 18–20 minutes, alongside the veg. It's done when the juices run clear or a thermometer reads 75°C. If you didn't flatten them, give them 22–25 minutes.

5. Rest the chicken on a board under loose foil for 5–10 minutes before slicing. This is the most important step and the easiest to skip — cut it early and all the moisture ends up on the board. More detail on getting this right: Perfect Oven Chicken Breast.

6. Make the couscous while the tray is in the oven — 120–150g dry with 180–225ml stock. Full method here: Perfect Wholewheat Couscous.

7. Build the bowl — fluffed couscous, hot roasted veg and crispy chickpeas spooned over, chicken alongside, cold green leaves on the side for contrast.