READY IN  30 MINUTES

SERVES 4

PREP 10 MINS

COOK 20 MINS

4 part boned chicken breasts

4 tsp Moroccan spice paste (we used Gourmet Garden Moroccan Blend)

1 lemon, sliced

1 pepper, deseeed and sliced

small bunch coriander

400g can chick peas, drained

12 stuffed olives, sliced

2tbsp olive oil

 

1 Heat oven to 220C, Gas 7.  Cut 4 large pieces of baking parchment, put into a roasting tin. Top each piece with a chicken .

2 Slash the chicken pieces several times and spread over Moroccan spice paste.

3 Top each one with lemons pepper, several coriander leaves, chick peas and olives.

4 Drizzle over olive oil, seal up parcels and bake for 20 mins.

Per serving: 311 cals, 10g fat (2g saturated), 12g carbs