READY IN 30 MINUTES
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