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.
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.
Ingredients
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 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
Nutritional information
Utensils
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.
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.
