THAI COCONUT CRUMBED CHICKEN TRAYBAKE

Thai coconut crumbed chicken traybake image

Contrast breaded chicken with squash, tomatoes and aubergine flavoured with spicy Thai red curry paste

Provided by Good Food team

Time 1h15m

Number Of Ingredients 11

Ingredients

1 butternut squash , peeled, deseeded and cubed
1 large aubergine , cubed
1 tbsp rapeseed oil
3 tbsp desiccated coconut
4 tbsp fresh breadcrumb
4 skinless chicken breasts
1 egg , beaten
300g cherry tomato
2 tbsp Thai red curry paste
handful coriander leaves, roughly chopped
lime wedges, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the squash and aubergine in the oil, then season and spread out in a single layer. Roast for 30 mins, turning once.
On a plate, mix the coconut and breadcrumbs with some seasoning. Dip the chicken breasts in the egg, then press in the crumbs to coat, shaking off any excess.
Toss the tomatoes and curry paste in with the roasted veg and give everything a good stir. Nestle the chicken breasts in the veg and pop back in the oven for a further 25-30 mins until the chicken is cooked through, shaking the pan once or twice. Sprinkle over the coriander and serve with lime wedges to squeeze over.

Nutrition Facts : Calories 414 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 0.9 milligram of sodium