Name: Thai coconut crumbed chicken traybake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Thai
Ingredients: 1 butternut squash peeled, deseeded and cubed; 1 large aubergine cubed; 1 tbsp rapeseed oil; 3 tbsp desiccated coconut; 4 tbsp fresh breadcrumb; 4 skinless chicken breasts; 1 egg beaten; 300g cherry tomato; 2 tbsp Thai red curry paste; handful coriander leaves, roughly chopped; lime wedges, to serve

Thai coconut crumbed chicken traybake

Contrast breaded chicken with squash, tomatoes and aubergine flavoured with spicy Thai red curry paste

1 hr 15 min total 15 min prep 1 hr cook 4 414 cal

Instructions

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1 Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the squash and aubergine in the oil, then season and spread out in a single layer. Roast for 30 mins, turning once.
2 On a plate, mix the coconut and breadcrumbs with some seasoning. Dip the chicken breasts in the egg, then press in the crumbs to coat, shaking off any excess.
3 Toss the tomatoes and curry paste in with the roasted veg and give everything a good stir. Nestle the chicken breasts in the veg and pop back in the oven for a further 25-30 mins until the chicken is cooked through, shaking the pan once or twice. Sprinkle over the coriander and serve with lime wedges to squeeze over.