Method

1. The yogurt dressing can be made in advance and stored in the fridge for three days. To make it, add all ingredients and mix well.
2. For the traybake, begin by pre-heating the oven to 180 degrees.
3. In a mixing bowl add the chicken thighs along with the paprika, dried oregano, grated garlic and olive oil, and season with a dash of salt and pepper, mixing well to ensure the thighs are thoroughly coated.
4. Add all of your diced vegetables to an oven-proof tray and season with salt, pepper, olive oil and mix well.
5. Place the marinated chicken thighs on top of the vegetable and place in the oven for 30 minutes (use a probe to ensure a core temperature of 75 degrees).
6. Divide the chicken and vegetables into bowls and dress generously with the spiced yoghurt and garnish with fresh basil leaves. 

This dish can be chilled and eaten cold for a good lunch or pre/post work out meal.

Nutritional value (per portion)

Calories: 924 kcal
Protein: 64.3g
Carbohydrates: 33.8g
Fat: 58.5g