Cherry Tomato & Ginger Chicken Traybake
This Cherry Tomato & Ginger Chicken Traybake is a weeknight winner. Packed with tender chicken, colourful roasted vegetables and a tangy tomato and ginger sauce, serve with fluffy basmati rice for a delicious, balanced dinner.
Substitute:
- Vegan? Use firm tofu (280g) instead of chicken.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
300 g chicken thighs (cut into small chunks)
1 red onion (cut into wedges)
1 broccoli (cut into florets)
1 carrot (sliced)
1 red pepper (sliced)
For the sauce:
200 g cherry tomatoes
1 tbsp ginger (grated)
2 tbsp soy sauce
1 tbsp maple syrup
1 vegetable stock cube
100 ml water
1 tsp cornflour
To serve:
100 g basmati rice
a pinch of salt
Recipe:
Preheat the oven: Preheat to 200C/180C fan/gas mark 6.
Make the sauce: To a food processor, add the cherry tomatoes, ginger, soy sauce, maple syrup, stock cube, and water. Blend until smooth, then add the cornflour and blend until combined.
Assemble the traybake: Arrange the chicken (or tofu) and chopped vegetables on a large baking tray. Pour over the sauce and toss everything together until evenly coated.
Bake: Roast for 25-30 minutes, turning halfway through, until the vegetables are tender, the chicken is cooked through (tofu should be nice and caramelised) and the sauce has thickened.
Cook the rice: Meanwhile, rinse the basmati rice under cold water, then tip into a small saucepan and add 200ml water, and a generous pinch of salt. Bring to a boil, stir once and put a lid on. Turn the heat down and simmer for 10 minutes. Do not take the lid off. Try a grain of rice after 10 minutes, and keep cooking if it isn’t quite ready. Once it's ready, turn the heat off and set aside for 5 minutes. Fluff the rice with a fork.
Serve: Divide the rice between two bowls and top with the chicken and vegetables.
How to store
Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 2 months.
