Orange Chicken & Brussels Sprouts Traybake
A delicious, balanced dinner with chicken thighs coated in a sticky honey and orange glaze, roasted with Brussels sprouts and carrots. Serve over fluffy basmati rice for a simple weeknight staple.
Substitutes:
- Vegan? Use 280 g firm tofu instead of chicken, and maple syrup or agave syrup instead of honey.
- No basmati rice? Use brown rice or quinoa instead.
- Gluten-free? Use tamari instead of soy sauce.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
300 g chicken thighs (diced)
1 tbsp ginger (grated)
1 orange (zested and juiced)
2 tbsp honey
2 tbsp soy sauce
2 garlic cloves (grated)
1 tbsp olive oil
350 g Brussels sprouts (ends trimmed)
1 carrot (cut into chunks)
For the pickled red onion:
1 red onion (finely sliced)
1½ tbsp apple cider vinegar
To serve:
100 g white basmati rice
3 spring onions (chopped)
salt & pepper
Recipe:
Preheat the oven: Preheat your oven to 200C/180C fan/gas mark 6, and line a large baking tray with baking paper.
Prepare the marinade: In a large mixing bowl, combine the diced chicken (or tofu), orange zest and juice, garlic, ginger, honey, soy sauce and olive oil. Mix well until the chicken is evenly coated. Set aside to marinate while you prepare the remaining ingredients.
Pickle the red onion: Place the finely sliced red onion in a small bowl and pour over the apple cider vinegar and add a pinch of salt. Mix well to coat and set aside to pickle lightly.
Prepare the vegetables: Slice the Brussels sprouts, keeping smaller ones whole and cutting larger ones in half or quarters.
Roast the chicken (or tofu) and vegetables: Tip the marinated chicken (or tofu), along with all the sauce, onto the prepared baking tray. Add the Brussels sprouts and carrots, and toss everything together until well coated. Spread evenly and roast for approximately 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender.
Cook the rice: Meanwhile, rinse the rice under cold water until the water runs clear. Tip the rice into a small saucepan. 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.
Caramelise: Once cooked through, switch the oven to the grill setting and cook for a further 2–3 minutes, until the chicken (or tofu) and vegetables are golden and lightly caramelised. Keep an eye on them to prevent burning.
Assemble and serve: Divide the rice between two bowls. Top with the orange chicken (or tofu) and roasted Brussels sprouts. Sprinkle over the chopped spring onions and finish with the pickled red onion. Enjoy!
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. Defrost thoroughly in the fridge overnight and reheat until piping hot throughout.
