Thai chicken tray bake
SERVES 4
Toss everything in a tin and let the oven do the rest with this tasty one-pot.
PREP TIME: 5 MINS
COOK TIME: 1HR
CALS: 510
FAT: 24G
SAT FAT: 16G CARBS: 47G
HOW TO DO IT
1 Heat oven to 180C Fan/Gas 6. In a large ovenproof dish, combine the rice, courgette and half of the curry paste, along with the coconut milk and 120ml of cold water. Give it a good mix.
2 Put the chicken thighs on top of the rice and brush them with the remaining curry paste.
3 Cover tightly with foil and bake for 30 mins. Then remove the foil and bake for a further 30 mins, until the chicken is golden and cooked through.
Chicken and broccoli noodles
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