Serves 4
75 min
Thai Coconut Crumbed Chicken Traybake
Recipe GLPR16e2a522fe31b6
A vibrant one-pan roasted chicken and vegetable dish featuring tender chicken breasts coated in a coconut-breadcrumb crust, nestled among roasted butternut squash, aubergine, and cherry tomatoes infused with Thai red curry paste. Finished with fresh coriander and served with lime wedges for a bright, aromatic finish.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 butternut squash, peeled, deseeded and cubed
1 large aubergine, cubed
1 tablespoon rapeseed oil
3 tablespoons desiccated coconut
4 tablespoons fresh breadcrumbs
4 skinless chicken breasts
1 large egg, beaten
300 grams cherry tomatoes
2 tablespoons Thai red curry paste
1 handful fresh coriander leaves, roughly chopped
Lime wedges, to serve
Salt and black pepper to taste
Directions
Preheat your oven to 200°C (180°C fan / gas mark 6). Place the cubed butternut squash and aubergine in a large, shallow roasting tin. Drizzle with rapeseed oil, season generously with salt and pepper, then toss to coat evenly. Spread in a single layer and roast for 30 minutes, stirring halfway through to ensure even cooking.
While the vegetables roast, prepare the coating. Combine the desiccated coconut and fresh breadcrumbs in a shallow bowl and season with salt and pepper. Pour the beaten egg into another shallow bowl. Working with one chicken breast at a time, dip it into the egg to coat all sides, then immediately press it into the coconut-breadcrumb mixture, ensuring an even coating on all surfaces. Shake off any excess and set aside on a plate.
After 30 minutes, remove the roasted vegetables from the oven. Add the cherry tomatoes and Thai red curry paste to the tin with the vegetables, then stir everything together until the tomatoes and vegetables are well coated with the curry paste.
Carefully nestle the coated chicken breasts among the vegetables in the roasting tin, spacing them evenly. Return the tin to the oven and roast for 25–30 minutes, stirring the vegetables once or twice midway through, until the chicken is cooked through (internal temperature reaches 165°F).
Remove from the oven and scatter the fresh coriander over the top. Serve directly from the tin with lime wedges on the side for squeezing over the dish.
