Yellow Curry Chicken & Veggie Tray Bake
Yellow Curry Chicken & Veggie Tray Bake
- July 20, 2021
- Posted by: Fitbliss
Preheat oven to 180°C and line a baking tray with baking paper.
Mix curry paste and coconut milk together (you may need to add a little water if too thick). Add chicken, cauliflower and pumpkin and toss to coat.
Arrange chicken and vegetables on prepared tray and roast for 40-45 minutes until chicken is golden and crisp and vegetables are tender.
Divide between plates, top with coriander and serve with lime wedges and warm naan bread.
Servings 2
- Amount Per Serving
- Calories 453
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 7g35%
- Total Carbohydrate 29.5g10%
- Dietary Fiber 8.5g34%
- Sugars 8g
- Protein 30.8g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C and line a baking tray with baking paper.
Mix curry paste and coconut milk together (you may need to add a little water if too thick). Add chicken, cauliflower and pumpkin and toss to coat.
Arrange chicken and vegetables on prepared tray and roast for 40-45 minutes until chicken is golden and crisp and vegetables are tender.
Divide between plates, top with coriander and serve with lime wedges and warm naan bread.
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Preheat oven to 180°C and line a baking tray with baking paper.
Mix curry paste and coconut milk together (you may need to add a little water if too thick). Add chicken, cauliflower and pumpkin and toss to coat.
Arrange chicken and vegetables on prepared tray and roast for 40-45 minutes until chicken is golden and crisp and vegetables are tender.
Divide between plates, top with coriander and serve with lime wedges and warm naan bread.
Servings 2
- Amount Per Serving
- Calories 453
- % Daily Value *
- Total Fat 21.6g34%
- Saturated Fat 7g35%
- Total Carbohydrate 29.5g10%
- Dietary Fiber 8.5g34%
- Sugars 8g
- Protein 30.8g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C and line a baking tray with baking paper.
Mix curry paste and coconut milk together (you may need to add a little water if too thick). Add chicken, cauliflower and pumpkin and toss to coat.
Arrange chicken and vegetables on prepared tray and roast for 40-45 minutes until chicken is golden and crisp and vegetables are tender.
Divide between plates, top with coriander and serve with lime wedges and warm naan bread.