Lemony Chicken Tray Bake

Mid-week crazy calls for one pan dinners! This recipe can easily be scaled up or down depending on your personal needs.  We like to serve our chicken on a bed of cauliflower rice with a drizzle of honey soy sauce and a generous amount of parsley!


9 Chicken Thighs
250 mls of Chicken Stock
2 red onions
2 lemons
3 scoops Tasteless Protein


Pre-heat the oven to 180C.

Chop the onions and cut the lemons into quarters.

Place chopped onions into your roasting dish.

Top the onions with your Chicken Thighs.

Mix 3 scoops of Tasteless Protein by Feel Good into your chicken stock.

Pour the Chicken stock mixture over the Chicken Thighs.

Arrange lemon pieces around the Chicken in a way that pleases your eyes.

Season your Chicken with flavours of your choosing.  We used salt and pepper.

Roast your Chicken for 45 minutes.

In the meantime cook your cauliflower rice to your taste – we do this in a pan with mustard oil and chicken salt, once this is nearly ready, top with some zucchini and just place the lid over it to steam.

When your chicken is ready remove it from the oven and remove it from the pan, along with the lemon wedges.

Remove most of the liquid from the pan and add your cauliflower rice, zucchini and then top with the chicken pieces and the lemon. Drizzle with some soy sauce and honey mixed together along with a generous amount of flat leaf parsley. 


Calories per Chicken Thigh 173
Fat 9 grams
Carbs 3 grams
Protein 19 grams