Dinner · 45 minutes · serves 4

Chicken and root vegetable traybake

One tray, lean chicken and sweet roasted vegetables, with rosemary and thyme for flavour.

Why it suits reflux: Skinless chicken and roasted root vegetables are low in fat and acid.

Ingredients

  • 4 skinless chicken thighs or breasts
  • 3 carrots, cut into chunks
  • 1 sweet potato, cut into chunks
  • 1 parsnip, cut into chunks
  • 2 tbsp olive oil
  • Fresh rosemary and thyme

Method

  1. Heat the oven to 200 °C (180 °C fan).
  2. Toss the vegetables with the oil and herbs on a large tray and roast for 15 minutes.
  3. Add the chicken and roast for 25 to 30 minutes more until cooked through.

Make it work for you

  • Eat a normal-sized portion and finish two to three hours before bed.
  • If an ingredient is one of your triggers, look up a swap in the food checker.