6-ingredient Chilli Chicken & Pumpkin Tray Bake
PREP 10 MIN•COOK 25 MIN
DF
EF
GF
NS
NF
Number of servings
2
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
Preheat oven to 200°C/fan-forced 180°C/gas 6. Line a large roasting tin with baking paper.
Place pumpkin, chicken, gochujang, soy sauce and sesame oil in a large bowl and toss to combine.
Arrange in a single layer in the prepared tin and roast for 10 minutes.
Add broccolini and continue roast for a further 10-15 minutes, until the chicken and vegetables are tender and well-coloured.
Divide chicken and vegetables between serving plates and drizzle with any pan juices to serve.
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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