Green Thai Inspired Chicken Tray Bake
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Green Thai Inspired Chicken Tray Bake

Green Thai Inspired Chicken Tray Bake

with Ginger Roasted Vegetables

Lower in carbs but high in flavour! Packing a serious flavour punch without loading up on the carbs, this recipe will fill you up and leave you feeling nourished and energised.

Tags:
Under 650 calories
Lower Carb
Spicy
High Protein
Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

4 unit(s)

Chicken Thighs

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

45 grams

Thai Green Style Paste

1 unit(s)

Bell Pepper

(May contain Celery)

80 grams

Green Beans

1 unit(s)

Courgette

(May contain 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

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Nutritional information

Energy (kJ)2275 kJ
Energy (kcal)544 kcal
Fat31.5 g
of which saturates8.7 g
Carbohydrate21.4 g
of which sugars13.2 g
Protein48.4 g
Salt1.91 g
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.