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Sriracha chicken traybake with yogurt dressing

4 people
50 min
Nutrition per serving
  • kcal
    424kcal
  • protein
    37g
  • total fat
    12g
  • saturates
    2.9g
  • iron
    2.6mg
  • carbs
    35g

Ingredients

  • 4 chicken breasts, skinless and boneless

    2 tablesp. sriracha or other hot sauce

    2 tablesp. soy sauce

    5cm piece fresh ginger, peeled and grated

    2 garlic cloves, peeled and chopped

    1 tablesp. 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

  • 150ml Greek style yoghurt

    1 garlic clove, peeled and chopped

    Handful of coriander, chopped

    1 tablep. lime juice

Sriracha Chicken Traybake

  • 4 chicken breasts, skinless and boneless

    2 tablesp. sriracha or other hot sauce

    2 tablesp. soy sauce

    5cm piece fresh ginger, peeled and grated

    2 garlic cloves, peeled and chopped

    1 tablesp. 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

Method

Copy Text

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. A handful of chopped coriander to sprinkle over the cooked dish

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Method

Copy Text

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. A handful of chopped coriander to sprinkle over the cooked dish

Sriracha Chicken Traybake