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Orange, rosemary and chilli chicken tray bake

Orange, rosemary and chilli chicken tray bake

Points® value
Total Time
1 hr 40 min
15 min
25 min


No added sugar orange juice

2 tbs

Orange rind

2 tsp, finely grated

Fresh rosemary

1 tbs, chopped

Dried chilli flakes

½ tsp

Olive oil

2 tsp

Skinless chicken breast

720 g, (4 x 180g fillets)

Baby carrot

8 individual, (1 bunch)

Brussels sprouts

200 g, halved


2 bunch(es)

Oil spray

2 x 3 second spray(s)


  1. Combine juice, rind, rosemary, chilli and oil in a large snap-lock bag. Season with salt and pepper. Add chicken, seal bag and shake to evenly coat. Place in fridge for 1 hour.
  2. Preheat oven to 200ºC. Line a baking tray with baking paper. Place carrot on prepared tray and lightly spray with oil. Bake for 10 minutes. Add sprouts and chicken and lightly spray with oil. Bake for 10-15 minutes. Add asparagus and bake for 5-8 minutes or until chicken is cooked through and vegetables are golden and tender. Serve.


SERVING SUGGESTION: wild rocket leaves. TIPS: Dried chilli flakes are a quick and convenient alternative to fresh chilli. Baby carrots do not need to be peeled. Simply scrub to remove any excess dirt (especially around the tops). Add it: 1 garlic clove (crushed) with juice in Step 1. Swap it: Chicken for 4 x 150g lean pork loin steaks (fat trimmed).