How to Prepare a Curry Chicken Tray-Bake

Serves four, ready in about 1 hour.

Ingredients:

• 400g jar of roasted red peppers in brine
• Two onions red, white or a mix, cut into bite size chunks
• Two chili,  red and green, deseeded and diced
• 300g cauliflower florets
• Two courgettes, sliced
• 200g green beans, heart
• 4 Skinless and boneless chicken breasts, each slashed diagonally with a knife
• Low- calorie cooking spray
• For the marinade:
• 3 tablespoons tomato puree
• 2 tablespoons medium curry powder
• 2 teaspoons cumin seeds
• Juice of one lemon

Preparation:

1. Preheat your oven to 200C/ fan 180C / gas mark six.  Drain the peppers over a bowl to preserve the liquid.  Spoon 2 tablespoons of juice into a measuring jug, then add the marinade ingredients and whisk together.
2. Chop the roasted peppers into chunks and put in a large bowl with the onions, chilies, cauliflower, courgettes and green beans.  Pour over the marinade and mix everything together to coat.
3. Put the vegetable mixture into a large roasting tin
4. Nestle the chicken breasts among the vegetables in the tin.  Turn the breasts in the marinade.  Spray with a little low calorie cooking spray and bake for 25 to 30 minutes.  Stir the vegetables halfway through.  Seasons and serve.