Sticky honey chicken and pumpkin tray bake
3
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Butternut pumpkin and brussels sprouts bring colour and flavour to this simple tray bake dinner, not to mention a boost to your 5-a-day veggie quota.
Ingredients
Soy sauce
2 tbs
Honey
1½ tbs
Sesame oil
2 tsp
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Lime juice
1 tbs
Fresh coriander
½ bunch(es), stalks finely chopped, leaves separated
Skinless chicken breast
600 g, (4 x 150g)
Butternut pumpkin
800 g, peeled, cut into 2m pieces
Brussels sprouts
250 g, bases trimmed
Red capsicum
1 medium, thinly sliced
Green shallot(s)
6 individual, halved lengthways
Fresh red chilli
1 whole, thinly sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine soy sauce, honey, sesame oil, garlic, ginger, lime juice and coriander stalks in a large bowl. Add chicken, turn to coat, then cover and refrigerate for 30 minutes.
2
Meanwhile, preheat oven to 200°C. To roast vegetables, toss pumpkin, sprouts, capsicum, shallots and chilli together on a large baking tray. Spread evenly over tray, lightly spray with oil and season with salt and pepper. Bake for 30 minutes, turning halfway through.
3
Reduce oven temperature to 180°C. Lift chicken breasts from marinade and nestle among the roasted vegetables. Pour any remaining marinade over vegetables on tray. Bake for a further 25-30 minutes, until chicken is cooked through.
4
Divide chicken and vegetables among 4 plates. Drizzle over any remaining pan juices and sprinkle with coriander leaves.
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