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Green Thai Inspired Chicken Tray Bake

Green Thai Inspired Chicken Tray Bake

with Ginger Roasted Vegetables

4.0(27)

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

543 kcal

Protein

:

48.2g protein

Total

:

40 minutes

Difficulty

:

Medium

Lower Carb

Medium Spice

High Protein

Allergens:

Milk
May contain traces of allergens
Celery

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

4 unit(s)

British Chicken Thighs

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

45 grams

Thai Green Style Paste

1 unit(s)

Bell Pepper

80 grams

Green Beans

1 unit(s)

Courgette

(May contain traces of: Celery)

15 grams

Ginger Puree

1 unit(s)

Medium Tomato

1 unit(s)

Lime

20 grams

Wild Rocket

1 pinch

Chilli Flakes

Not included in your delivery

½ tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2273 kJ

Energy (kcal)543 kcal

Fat31.2 g

of which saturates8.6 g

Carbohydrate17.5 g

of which sugars13.6 g

Dietary Fibre6.5 g

Protein48.2 g

Salt1.9 g

Potassium264.3 mg

Calcium60.8 mg

Iron1.3 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Bowl

•Baking Tray

•Pan

Instructions

Prep the Chicken

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

In a large bowl, combine the chicken thighs, natural yoghurt and Thai green curry paste. Season with salt and pepper.

Set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Prep the Veg

2

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Trim the green beans. Trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.

Place the veg onto a large baking tray and drizzle with oil and the ginger puree. Season with salt and pepper and toss to coat.

Roast the Chicken and Veg

3

Heat a large frying pan on high heat with a drizzle of oil.

When hot, lay the marinated chicken thighs flat in the pan. Fry until browned all over, 3-4 mins each side.

Once the chicken is browned, place on the large baking tray next to the veg and roast on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Prep the Veg

4

Meanwhile, thinly slice the tomato.

Juice half the lime and cut the other half into wedges.

Dress the Salad

5

When the chicken has 1-2 mins remaining, add the rocket, tomato, lime juice and olive oil (see pantry) to a large bowl. Toss to coat. Season with salt and pepper.

Serve

6

Share the green Thai inspired chicken and ginger roasted vegetables between your plates.

Serve with the rocket salad alongside.

Garnish with the chilli flakes and lime wedge to squeeze over the chicken.

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