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Photo of Sticky spiced chicken, squash & sprout traybake by WW

Sticky spiced chicken, squash & sprout traybake

7
Points® value
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy
Butternut squash and Brussels sprouts bring colour and flavour to this simple Chinese-style chicken dinner, not to mention a boost to your 5-a-day quota.

Ingredients

Soy Sauce

2 tablespoon(s)

Sesame Oil

1 tablespoon(s)

Honey

2 tablespoon(s), level

Garlic

3 clove(s), finely chopped

Root Ginger

2 teaspoon(s), grated

Lime Juice, Fresh

1 tablespoon(s)

Coriander, fresh

1 tablespoon(s), leaves and stalks chopped separately

Chicken breast, skinless, raw

4 medium

Butternut Squash

800 g, peeled, deseeded and cut into 2cm pieces

Spring Onions

100 g, trimmed and halved

Chilli, green or red

2 individual, deseeded and thinly sliced

Red pepper

1 medium, deseeded and sliced

Brussels sprouts, raw

250 g, trimmed

Calorie controlled cooking spray

4 spray(s)

Wild rice, dry

125 g

Instructions

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. In a non-metallic mixing bowl, combine the soy sauce, sesame oil, honey, garlic, ginger, lime juice and coriander stalks. Add the chicken and toss to coat, then cover and put in the fridge to marinate for 30 minutes while you roast the veg.
  2. Put the butternut squash, spring onions, chillies, red pepper and sprouts into a large roasting tin and mist with cooking spray. Season well and bake for 30 minutes. Turn the oven down to 200°C, fan 180°C, gas mark 6. Lift the chicken from the marinade, pour any remaining marinade over the vegetables, then nestle the chicken fillets among them. Bake for another 30 minutes, until cooked through.
  3. Meanwhile, bring a large pan of water to the boil, add the rice and simmer over a low heat for 25 minutes. Drain well.
  4. Serve the rice topped with the chicken and vegetables. Drizzle over any juices from the roasting tin and scatter over the coriander leaves.

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