Sweet Chilli Chicken Tenders Tray Bake
Baked to perfection on a single tray, it’s not only incredibly delicious but also remarkably easy to prepare. The result is succulent chicken, accompanied by a medley of roasted vegetables that add a wholesome touch to every bite.
- 55 minPrep: 15 m / Cook: 40 m
- 4 serves
- easy
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Ingredients
- 2 medium sweet potatoes (700g), scrubbed
- 1 small red onion, cut into wedges
- 1 large red capsicum, coarsely chopped
- 1⁄4 cup olive oil
- Salt and pepper, to taste
- 2 zucchini, coarsely chopped
- 250g punnet truss cherry tomatoes
- Ingham’s Sweet Chilli Tenders (or substitute with any other Tenders)
- 100g soft feta, crumbled
- Serve with lemon wedges and dressed salad leaves.
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Method
- Preheat the oven to 200C (fan-forced).
- Cut sweet potatoes into 2cm thick rounds. Place in a greased roasting pan with onion and capsicum. Drizzle with half the oil and season with salt and pepper. Toss to coat.
- Cook, on lower shelf in oven for 15 minutes. Add zucchini, drizzle with remaining oil and cook for a further 20 minutes. Scatter with tomatoes, then cook for a further 5 minutes, or until vegetables are tender. Remove.
- Meanwhile, place Chicken Tenders on a separate oven tray lined with baking paper.
- Cook, on upper shelf in same oven for about 20 to 25 minutes, turning halfway, or until golden and crisp. Remove.
- To serve, arrange tenders over vegetables. Sprinkle with feta. Serve with lemon wedges.
For more delicious recipes visit Ingham's catalogue range here.
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