One Pan Chicken Tikka Tray Bake

Lunch, Dinner

Serves: 2

Ingredients:

• 2 medium chicken breasts

• 2 tsp curry powder

• 2 tsp olive oil

• 130g brown basmati rice

• 1 courgette, diced

• 1 red pepper, diced

• 1 red onion, sliced

• 2 garlic cloves, crushed

• 2 tbsp tikka curry paste

• 200ml coconut milk

• 100ml chicken stock (low sodium)

• 2 tbsp full-fat Greek yoghurt

• 2 tbsp fresh coriander, finely chopped

Instructions:

1. Preheat the oven to 200c / 180c fan.

2. Add chicken breasts to a mixing bowl with curry powder and olive oil, massage seasoning into chicken.

3. Add rice, courgette, red pepper, red onion and garlic to a large ovenproof dish and mix well.

4. Top with tikka paste, coconut milk and stock and stir well.

5. Lay chicken breasts on top and loosely cover with tin foil.

6. Cover loosely with tin foil and roast for 35 minutes in the oven.

7. Remove from the oven, take off the tin foil and bake for a further 10-15 minutes until the chicken is cooked through and the rice is soft.

8. Top tip – if the rice is not cooked to your liking, remove chicken breast at this stage and keep warm in tin foil and allow the rice to bake for a further 10 minutes.

9. Top with a dollop of Greek yoghurt and coriander.

10. Store in the fridge for 2-3 days for an easy food prep.