Green Thai Inspired Chicken Tray Bake

Name: Green Thai Inspired Chicken Tray Bake with Ginger Roasted Vegetables
Total time: 40 min
Yield: 2
Cuisine: Thai
Ingredients: 4 unit(s) British Chicken Thighs; 75 grams Low Fat Natural Yoghurt; 45 grams Thai Green Style Paste; 1 unit(s) Bell Pepper; 80 grams Green Beans; 1 unit(s) Courgette; 15 grams Ginger Puree; 1 unit(s) Medium Tomato; 1 unit(s) Lime; 20 grams Wild Rocket; 1 pinch Chilli Flakes; ½ tbsp Olive Oil for the Dressing

with Ginger Roasted Vegetables

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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:

Spicy

•Lower Carb

•High Protein

Allergens:

Milk

The quantities provided above are averages only.

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.

Total40 minutes

Active 25 minutes

DifficultyMedium

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

(May contain traces of: Celery)

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)2275 kJ

Energy (kcal)544 kcal

Fat31.5 g

of which saturates8.7 g

Carbohydrate21.4 g

of which sugars13.2 g

Dietary Fibre7.7 g

Protein48.4 g

Salt1.9 g

Calcium33.5 mg

Iron0.9 mg

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

Utensils

•Large Bowl

•Baking Tray

•Pan

Instructions

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.

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.

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.

Meanwhile, thinly slice the tomato.

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

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.