Delicious dinner recipe: Sriracha chicken traybake with yogurt dressing.

This is a great family dinner recipe as it's easy to make, the kids will love it and it's all made in one easy tray.   

There is also lots of room to play around with different mixes of vegetables, check out what’s in season and swop them in – just don’t skimp on the hot sauce! This recipe takes just 50 minutes to make and it will serve 4 adults (or a family of 5).  To make it you will need:

Ingredients:

  • 4 chicken breasts, skinless and boneless
  • 2 tbsp. sriracha or other hot sauce
  • 2 tbsp. soy sauce
  • 5cm piece fresh ginger, peeled and grated
  • 2 garlic cloves, peeled and chopped
  • 1 tbsp. rapeseed or olive oil
  • 1 small butternut squash, peeled and cut into 2.5cm cubes
  • 4 medium carrots, peeled and cut into 2.5cm cubes
  • 2 red onions, peeled and cut into wedges
  • Salt and freshly ground black pepper

Yogurt Dressing

  • 150ml Greek style yoghurt
  • 1 garlic clove, peeled and chopped
  • Handful of coriander, chopped
  • 1 tablep. lime juice

To serve:

  • Potato wedges cooked in the oven at the same time as the chicken and vegetables
  • A handful of chopped coriander to sprinkle over the cooked dish

Method:

Heat the oven to Gas Mark 6, 200°C (400°F).

To make the marinade:

In a large bowl mix together the sriracha/hot sauce, soy sauce, ginger, garlic, oil and a little salt and black pepper.  Take out 2 tablespoons of the mix and set aside.

Add the prepared squash, red onions and carrots to the bowl with the sauce ingredients and mix well.  Then spread over a roasting tin. Roast for 20 minutes.

While the vegetables are cooking add the chicken to the bowl and stir through the reserved marinade and season.

After the vegetables have cooked for 20 minutes, remove the roasting tin from the oven, tuck the chicken between the vegetables. Return the roasting tin to the oven and roast until vegetables are tender and the chicken is cooked through. This will take about another 20 minutes.

To make the yogurt dressing: 

Combine all the ingredients, season and taste.

To serve:

Serve the chicken with the vegetables, some potato wedges and the yogurt dressing either spooned on or drizzled over the chicken.  If the dressing is a little thick to drizzle, stir through a tablespoon of water.

Nutritional analysis per serving:

  • Energy: 424kcal
  • Protein: 37g
  • Fat: 12g (2.9g saturated)
  • Iron: 2.6mg
  • Carbohydrate: 35g

Always choose chicken with the Bord Bia Quality Mark for the highest standards verified at every stage and log on to www.bordbia/chicken or search ‘Bord Bia Chicken’ for a range of tasty and easy to make recipes.

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