Chicken, citrus and roasted sweet potato tray bake
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Time to make:
$5.20 per serve
(at time of publication)
Full ingredients list:
500g sweet potatoes, peeled, cut into 2cm cubes
2 medium red onions, cut into wedges
2 bunches baby carrots, trimmed, scrubbed
1 tablespoon olive oil
4 x 125g skinless chicken thigh fillets
1 navel orange, cut into 1cm-thick slices
1 tablespoon chopped oregano leaves, plus extra, to garnish
1/2 teaspoon chilli flakes
80g baby spinach, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place the sweet potatoes, onions and carrots on prepared baking tray. Spray with olive oil and roast for 20 minutes.
Step 2Meanwhile, heat olive oil ina large non-stick frying pan over high heat. Cook the chicken for 1–2 minutes each side, or until browned. Add the chicken and orange slices to baking tray with roasted vegetables. Sprinkle the vegetables and chicken with the oregano and chilli flakes. Return to oven for 15 minutes, or until chicken is cooked through and vegies are golden and tender.
Step 3Garnish the chicken tray bake with extra chopped oregano and serve with baby spinach.
About this recipe
First published: November 2017