Easy Chicken Tray Bake
with Sesame Seeds
Some flavours are like a brass band or a big, belting diva. This sesame seed chicken is more like a hum – a subtle tune that will carry you away with its delicious nutty finish. It’s the perfect easy meal if you’re all cooked out from Christmas!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
400 g
sweet potato
1
zucchini
1 clove
garlic
½ sachet
sweet paprika
1 tin
diced tomatoes
1 packet
Free Range Chicken Thighs
½ sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
⅓ bunch
coriander
Not included in your delivery
2 tbs
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. To prepare the ingredients, peel and cut the sweet potato into 2 cm chunks. Slice the zucchini into 2 cm discs and peel and crush the garlic.
In a large bowl combine the sweet potato, zucchini, olive oil, garlic and sweet paprika. Transfer into an oven proof baking dish.
Pour over the diced tomatoes and place the chicken thighs on top of the vegetables. Sprinkle over the sesame seeds and season with salt and pepper. Bake for 20-25 minutes, or until cooked through.
To serve, divide the chicken tray bake between plates and top with the coriander. Enjoy!