Easy One Pan Korean Chicken Traybake
This meal is a fantastic mid-week meal option and any leftovers can be used for lunch the next day.
By SuperValu
4 people
0 minutes
0 minutes
Ingredients
- 1 pinch Chilli Flakes
- 1 - Courgettes chopped into chunks
- 1 handfull Fresh Coriander roughly chopped to garnish
- 2 tbsp Olive Oil
- 2 - Red Onion chopped into chunks
- 1 - Red Pepper chopped into chunks
- 1 - Salt and Black Pepper to season
- 1 pack SuperValu Signature Tastes Korean Style Chicken Thighs
- 2 medium Sweet Potatoes chopped into chunks
- 1 - Yellow Pepper chopped into chunks
Method
- Preheat the oven to 200°C.
- Place the chopped veggies and the chicken on the same tray. If you only have small baking trays you may need to divide them between 2 - if everything is packed too close together it will not roast properly.
- Drizzle over the olive oil, chilli flakes and some salt and pepper.
- Cook everything for about 30 - 35 minutes, until the chicken is cooked and the veggies are tender.
- Remove from the oven and sprinkle over the pumpkin seeds and coriander.
- Serve the chicken and vegetables hot, either on their own or with a side salad. This meal is a great mid-week meal option and any leftovers can be packed away into lunchboxes for the next day.
