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High Protein Thai Green Chicken Traybake

Recipe

Serves: 4 | Prep time: 1 hour 15 minutes | Cooking time: 25 minutes

Main |  Thai |  Gluten Free |  Dairy Free  

Ingredients

  • 1 x 400g tin Green Lentils
  • 1 x 220g pack Specially Selected Piccolato Cherry Tomatoes
  • 200g Broccoli
  • 4 Spring Onions
  • 4 Chicken Thigh Fillets, approx. 600g
  • 100g Thai Green Curry Paste
  • 50ml Coconut Water or Tap Water
  • 150ml Olive Oil
  • 6g Fresh Coriander

For the Peanut Drizzle:

  • 50g Smooth Peanut Butter
  • 30ml Soy Sauce
  • 50ml Coconut Water or Tap Water
  • ½ tsp Paprika
  • Large pinch of Chilli Powder

1 flat baking tray approx. 40 x 25cm.

Method

  1. Cut each chicken fillet into 3 strips.
  2. Put into a bowl, along with the curry paste and 50ml olive oil – mix well and allow to marinate for 60 minutes or overnight in the fridge.
  3. Take a heavy based frying pan and fry the chicken on a high heat for 3-5 minutes, until it begins to crisp up.
  4. Preheat the oven to 200°C/400°F/Gas Mark 6.
  5. Drain the lentils.
  6. Cut the broccoli into small pieces and discard the thick stem.
  7. Wipe the spring onions and chop into small pieces.
  8. Cut the tomatoes in half.
  9. Put the lentils, spring onions, broccoli and tomatoes on the tray and mix together.
  10. Place the chicken strips on top of the mix.
  11. Drizzle over the rest of the olive oil.
  12. Bake in the oven for 25 minutes.
  13. Make the sauce by mixing all the ingredients together.
  14. Chop the coriander and sprinkle over the traybake, then serve with a drizzle of the peanut sauce.