Thai coconut crumbed chicken traybake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 butternut squashpeeled, deseeded and cubed
- 1 large auberginecubed
- 1 tbsp rapeseed oil
- 3 tbsp desiccated coconut
- 4 tbsp fresh breadcrumb
- 4 skinless chicken breasts
- 1 eggbeaten
- 300g cherry tomato
- 2 tbsp Thai red curry paste
- handful corianderleaves, roughly chopped
- limewedges, to serve
Nutrition: per serving
- kcal414low
- fat15g
- saturates7g
- carbs32g
- sugars14g
- fibre8g
- protein38g
- salt0.9glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the squash and aubergine in the oil, then season and spread out in a single layer. Roast for 30 mins, turning once.
step 2
On a plate, mix the coconut and breadcrumbs with some seasoning. Dip the chicken breasts in the egg, then press in the crumbs to coat, shaking off any excess.
step 3
Toss the tomatoes and curry paste in with the roasted veg and give everything a good stir. Nestle the chicken breasts in the veg and pop back in the oven for a further 25-30 mins until the chicken is cooked through, shaking the pan once or twice. Sprinkle over the coriander and serve with lime wedges to squeeze over.
