- Cook Time: 15 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 414
- Carbohydrate Content: 32g
- Fat Content: 15g
- Fiber Content: 8g
- Protein Content: 38g
- Saturated Fat Content: 7g
- Sodium Content: 0.9g
- Sugar Content: 14g
Thai coconut crumbed chicken traybake Recipe
Thai coconut crumbed chicken traybake is a Healthy Thai recipe for 4 people, takes only 20 mins; recipe has butternut squash, aubergine and rapeseed oil.
Ingredients
- Coriander - handful coriander leaves, roughly chopped
- Chicken Breast - 4 skinless chicken breasts
- Cherry Tomato - 300g cherry tomato
- Egg - 1 egg, beaten
- Lime - lime wedges, to serve
- Aubergine - 1 large aubergine, cubed
- Butternut Squash - 1 butternut squash, peeled, deseeded and cubed
- Rapeseed Oil - 1 tbsp rapeseed oil
- Breadcrumb - 4 tbsp fresh breadcrumb
- Thai Red Curry Paste - 2 tbsp Thai red curry paste
- Desiccated Coconut - 3 tbsp desiccated coconut
Instructions
- 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.
- 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.
- 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.