Nan's Chicken Traybake

Name: Nan's Chicken Traybake with Pumpkin Wedges & Aioli Yoghurt
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 butternut pumpkin; 1 zucchini; 1 capsicum; ½ red onion; 1 packet chicken thighs; 1 sachet Nan's special seasoning; 1 tsp plain flour (or gluten-free plain flour); 1 packet flaked almonds; ½ packet Greek-style yoghurt; ½ packet garlic aioli; 1 bag baby spinach leaves

with Pumpkin Wedges & Aioli Yoghurt

Our popular Nan's special seasoning instantly adds a rich, traditional flavour to succulent chicken thigh. Add dill-parsley yoghurt and roasted veggies for a dish worth enjoying again and again.

Tags:Kid Friendly•Under 650kcal•Not Suitable for Coeliacs•Naturally Gluten-Free

Allergens:Gluten•Tree Nuts•Milk•Egg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes

Cooking difficultyEasy

Ingredients

Serving amount

Ingredients

Serving amount

butternut pumpkin

zucchini

capsicum

red onion

1 packet

chicken thighs

1 sachet

Nan's special seasoning

1 packet

flaked almonds

(ContainsTree NutsMay be present Gluten, Milk, Peanuts, Sesame, Soy)

½ packet

Greek-style yoghurt

(ContainsMilk)

½ packet

garlic aioli

(ContainsEgg)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tsp

plain flour (or gluten-free plain flour)

(ContainsGluten)

Nutritional Valuesper serving

Nutritional Values

per serving

Energy (kJ)2307 kJ

Fat23.7 g

of which saturates4.5 g

Carbohydrate33.4 g

of which sugars27 g

Protein45.1 g

Sodium456 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Non-Stick Pan

InstructionsPDF

Instructions

Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into thin wedges. Cut the zucchini into thin rounds. Thinly slice the capsicum. Cut the red onion (see ingredients) into wedges. TIP: Peel the pumpkin if you prefer!

Divide the veggies between two lined trays. Drizzle with olive oil and season with the salt and pepper. Toss to coat and arrange in a single layer. Roast for 5 minutes.

While the veggies are roasting, place the chicken thigh, Nan's special seasoning and plain flour in a bowl. Season, drizzle with olive oil and toss to coat. Move the veggies to one side of an oven tray and add the chicken. Roast until chicken is cooked through and veggies are golden and tender, 20-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is roasting, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. In a small bowl, mix together the Greek-style yoghurt (see ingredients) and garlic aioli (see ingredients).

When the veggies are done, add the baby spinach leaves to the tray and gently toss to combine.

Slice the chicken. Divide the roast veggies between plates and top with the Nan's chicken. Spoon over the aioli yoghurt and garnish with the flaked almonds.