Thai coconut crumbed chicken traybake

3 of 5-a-day 4 servings 600 kcal or less a week of healthy one pots breadcrumbed chicken breaded chicken chicken escalope fibre good for you iron low calorie mains make ahead over an hour thai curry vitamin c

N/A

Source

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

Method

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.

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.

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.