6-ingredient Chilli Chicken & Pumpkin Tray Bake

PREP 10 MIN
•
COOK  25 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

500g pumpkin unpeeled & cut into wedges

300g skinless chicken thighs (fully trimmed)

2 tbs gochujang (Korean fermented chilli paste) or other chilli sauce

1 tbs soy sauce (or tamari if gluten free)

2 tsp sesame oil

1 bunch of broccolini (160g bunch) trimmed

Methodbased on 2 servings
1

Preheat oven to 200°C/fan-forced 180°C/gas 6. Line a large roasting tin with baking paper.

2

Place pumpkin, chicken, gochujang, soy sauce and sesame oil in a large bowl and toss to combine. 

3

Arrange in a single layer in the prepared tin and roast for 10 minutes. 

4

Add broccolini and continue roast for a further 10-15 minutes, until the chicken and vegetables are tender and well-coloured.

5

Divide chicken and vegetables between serving plates and drizzle with any pan juices to serve.

Nutritional Informationper serving

Energy (kJ)

1893 kJ / 453 cals

Protein

37.1 g

Fat

14.4 g

Sat. Fat

3.2 g

Carbs

36.2 g

Sugar

25 g

Fiber

18.6 g

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