Nice wee kick with this one, but such a simple and flavoursome meal to prepare.
Thai Roast Chicken, Pumpkin + Spinach Bake
Nice wee kick with this one, but such a simple and flavoursome meal to prepare.
Servings: 4
Calories: 264kcal
Ingredients
THAI MARINADE
- ½ cup coriander chopped (including stalks)
- 1 clove garlic minced
- 2 cm piece ginger peeled, grated
- 1 tsp brown sugar
- ½ red chilli finely chopped (optional)
- 2 kaffir lime leaf medium-sized central stem removed, finely chopped
- 1 lime juice
CHICKEN, CARAMELISED PUMPKIN + GREENS
- 500 g chicken breasts boneless, skinless
- 800 g pumpkin cut into 1-2cm-thick wedges
- 1 Tbsp. olive oil
- 1½ Tbsps. sweet chilli sauce
- salt
- freshly ground black pepper
- 1½ Tsps sesame seeds
- ½ chilli flakes optional
- baby spinach 4 handfuls
- 1 lime cut into wedges
Instructions
- Preheat oven 220℃/430℉. Line an oven tray with baking paper. Mix all Thai marinade ingredients together, or bash together in a mortar and pestle, until a chunky paste forms.
- Coat chicken breasts in Thai marinade and set aside to marinate at room temperature. (If you have time, marinate for a few hours or overnight.) Toss pumpkin wedges with olive oil and sweet chilli on prepared oven tray and season with salt and pepper. Sprinkle over sesame seeds and chilli flakes, if using. Spread out in a single layer and roast for about 20 minutes or until soft and starting to caramelise. Turn pumpkin over.
- Place chicken breasts on tray with pumpkin, season with salt and return the tray to the oven to roast for a further 15-20 minutes or until chicken is cooked through and pumpkin is well caramelised, Remove chicken from oven and set aside to rest for 5-10 minutes.
- Scatter lighlty washed baby spinach on top of pumpkin and returm tray to the oven for a further 2-3 minutes until spinach is just wilted.
- To serve, divide pumpkin and spinach between plates. Slice chicken breasts and place on top. Spoon over any resting juices from the chicken and oven tray. Squeeze over a wedge of lime just before eating.
Notes
Lim, Nadia (2015) Nadia Lim’s Fresh Start Cookbook Penguin Random House
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.
Share this post so your friends can benefit as well.
Grab my popular eBook Coach Ray’s Top 10 Healthy Recipes for only $7 (normal $27). It is packed full of Healthy Recipes to fuel your training, racing, and recovery. Click here to purchase.
