Summery Squash and Chicken Traybake
You simply can't beat a traybake when it comes to ease and deliciousness - quick to prepare, only one pan to wash up, all the gorgeous flavours intertwined: to die for!
This particular traybake features all my favourite summery flavours that wake up the tastebuds and create a party in the mouth. A kick of chilli, a punch of citrus, a warmth of spice and a salty tangy hit from the feta. I like to cook this midweek as the marinade can be done well ahead of time so when it comes to cooking you really don't have to do anything other than let it work its magic in the oven.
Summery Squash and Chicken Traybake
Serves 4
4 chicken breasts, halved
1 tbsp soft light brown sugar (or use coconut jam!)
4 sprigs of thyme, leaves only
3 tsp dried oregano
2 tsp ground cumin
2 tsp ground allspice
6 tbsp olive or rapeseed oil
juice of 1 lime
juice of ½ orange
salt and pepper
900g squash or pumpkin (I used butternut), chopped into thick wedges
To Serve:
60g feta cheese
handful of pomegranate seeds
Chilli-Flecked Cashew and Kale Pesto (or pesto from a jar)
Put the chicken and squash in a shallow roasting dish. Mix together the sugar, thyme, oregano, spices, oil, both the citrus juices and salt and pepper. Pour this mixture over the chicken and squash and toss to coat well, then cover and marinate in the fridge for a couple of hours. Bring it to room temperature before you cook it.
When you're ready to cook, preheat the oven to 180C/350F/Gas mark 4. Put the roasting tray into the oven and cook for 40 minutes, basting every so often.
Check the flesh of the chicken to see whether it's cooked or not: if you stick the tip of a sharp knife into the thickest part, the juice that runs out should be clear with no trace of pink. Serve with some pesto spooned over (offer the rest on the side) and scatter with crumbled feta and pomegranate seeds.
This particular traybake features all my favourite summery flavours that wake up the tastebuds and create a party in the mouth. A kick of chilli, a punch of citrus, a warmth of spice and a salty tangy hit from the feta. I like to cook this midweek as the marinade can be done well ahead of time so when it comes to cooking you really don't have to do anything other than let it work its magic in the oven.
Summery Squash and Chicken TraybakeServes 4
4 chicken breasts, halved
1 tbsp soft light brown sugar (or use coconut jam!)
4 sprigs of thyme, leaves only
3 tsp dried oregano
2 tsp ground cumin
2 tsp ground allspice
6 tbsp olive or rapeseed oil
juice of 1 lime
juice of ½ orange
salt and pepper
900g squash or pumpkin (I used butternut), chopped into thick wedges
To Serve:
60g feta cheese
handful of pomegranate seeds
Chilli-Flecked Cashew and Kale Pesto (or pesto from a jar)
Put the chicken and squash in a shallow roasting dish. Mix together the sugar, thyme, oregano, spices, oil, both the citrus juices and salt and pepper. Pour this mixture over the chicken and squash and toss to coat well, then cover and marinate in the fridge for a couple of hours. Bring it to room temperature before you cook it.
When you're ready to cook, preheat the oven to 180C/350F/Gas mark 4. Put the roasting tray into the oven and cook for 40 minutes, basting every so often.
Check the flesh of the chicken to see whether it's cooked or not: if you stick the tip of a sharp knife into the thickest part, the juice that runs out should be clear with no trace of pink. Serve with some pesto spooned over (offer the rest on the side) and scatter with crumbled feta and pomegranate seeds.
Comments
Post a Comment