An easy and cheerful dinner with a fruity twist, this nectarine chicken tray bake is perfect for summer.
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Preheat oven to 200°C. Place the chicken and spice mix in a large bowl and toss to coat. Arrange in a large roasting pan with the nectarine and onion. Drizzle with honey. Roast for 40-45 mins or until the chicken is golden brown and cooked through. Transfer the chicken to a plate.
Add stock, couscous and lentils to the pan and gently stir to combine. Return chicken to the pan with olives. Loosely cover with foil and bake for a further 5-7 mins or until the couscous is tender and liquid is absorbed.
Meanwhile, to make the mint and coriander yoghurt, place the mint, coriander, tahini, lemon juice and yoghurt in a blender and blend until smooth. Season. Transfer to a jug.
Sprinkle almond and pomegranate seeds over the chicken mixture. Season and serve with yoghurt sauce.
Serve with mint and coriander leaves
COOK. STORE. SAVE.
Use it up: Not sure what to do with that leftover tahini? It's delicious spread on toast with a drizzle of honey and a sprinkle of cinnamon. Or, use it to make a quick and easy pea hommus with the recipe at coles.com.au/peahommus.