I’m calling this autumnal tray bake chicken purely because it’s full of autumn colours from the beetroot, squash and sweet
potato along with the vibrancy of turmeric. Plus, it gives you warmth needed after a day spent in this autumn chill.
Everything is basically thrown into the one oven dish so it’s so easy to do when you get in and then you can just leave it to cook in the oven for 25 mins and it’s done. Easy!
Serves 2 Cooking Time: Just under 30 mins
2 diced chicken breasts
1 pak choi, shredded
1 Cup of mixed sweet potato and butternut squash, diced
½ cup of non pickled beetroot, diced
½ a sweet red pepper, sliced
½ a red onion, diced
1tbsp of coconut oil
2 tsp turmeric
2 tsp of cumin
1 diced garlic clove
1 tsp coriander
1 tsp basil
125g of dairy free natural yoghurt
1) Coat your diced chicken in the turmeric and cumin and place on the baking tray with the coconut oil. Have your hob at a medium-high heat and place the baking tray with the chicken on it for a few minutes, turning the chicken to start it off cooking.
2) Take it off the hob and add the rest of the ingredients to the baking tray mixing it all together and stirring the dairy free yoghurt through.
3) Place in a pre heated oven at 170 and cook for 25 minutes, making sure butternut and sweet potato are tender.
Enjoy your seasonal chicken tray bake! x