Coriander roast chicken thighs with puy lentil salad
Rustle up this coriander chicken with puy lentil salad after a workout – a clever balance of protein and nutrient-dense carbs makes it an ideal post-exercise meal
Tempeh traybake
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 2
Skip to ingredients
- 200g pack organic unflavoured tempehthickly sliced
- 1 red pepperdeseeded and cut into small chunks
- 1 red onioncut into wedges
- 160g sweet potatoescut into wedges
- 200g baby potatoeshalved
- 130g whole baby corn
- 1 courgette(160g), thickly sliced
- 2 tsp olive or rapeseed oil
- 1 tsp dried oregano
- 1⁄2 lemonjuiced
- 2-3 tbsp thyme leaves
For the marinade
- 1 tbsp tomato purée
- 1 tsp smoked paprika
- 2 tsp balsamic vinegar
- 2 garlic clovesfinely grated
- 10g finely chopped dates
- 2 tsp olive or rapeseed oil
Nutrition: Per serving
- kcal503
- fat14g
- saturates1g
- carbs56g
- sugars22g
- fibre18ghigh
- protein29g
- salt0.1g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Mix the marinade ingredients with plenty of black pepper and 2 tbsp water in a bowl, then stir in the tempeh to coat it. Set aside for 15 mins to marinate.
step 2
Pile the vegetables onto a large baking tray and toss with the oil and oregano. Bake for 10 mins, then add the tempeh along with any remaining marinade, and bake for 30 mins more until the veg is tender. Leave to cool a little, then squeeze over the lemon juice to taste (start with a quarter) and scatter over the fresh thyme.