Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Lemongrass and ginger chicken tray bake

Lemongrass and ginger chicken tray bake

1
Points® value
Total Time
1 hr 40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy

Ingredients

Reduced salt soy sauce

2 tbs

Sesame oil

2 tsp

Lemongrass paste

2 tsp

Fresh ginger

2 tsp, finely grated

Sambal oelek

2 tsp, (Indonesian chilli paste)

Skinless chicken breast

720 g, (4x180g fillets)

Zucchini

2 medium, cut into batons

Red capsicum

2 medium, cut into wedges

Broccolini

1 bunch(es), halved

Instructions

  1. Combine soy, sesame oil, lemongrass, ginger and sambal oelek in a large snap-lock bag. Add chicken, seal bag and shake to evenly coat. Place in fridge for 1 hour.
  2. Preheat oven to 200ºC. Line a baking tray with baking paper. Place zucchini, capsicum and chicken on prepared tray and lightly spray with oil. Bake for 15 minutes. Add broccolini and bake for 5-10 minutes or until chicken is cooked through and vegetables are tender. Serve.

Notes

SERVING SUGGESTION: Brown rice. TIPS: Lemongrass paste is a quick alternative to fresh lemongrass. Find it in the herb section of the fresh produce aisle. Store leftovers in an airtight container in the fridge for up to 2 days. Add it: 2 garlic cloves (crushed) with soy in Step 1. Swap it: Chicken for 4 x 180g firm white fish fillets (added with broccolini).

You might like

You might like