Double Chipotle Chicken & Pineapple Traybake
with Roast Veggies & Coriander
Take the hard mahi out of dinner with this vibrant one-tray bake! Simply toss your potato, carrot, capsicum and onion with tender chicken thigh and sweet pineapple, then coat it all in our mild chipotle sauce. Pop it in the oven until golden and serve with fresh coriander for a delicious, fuss-free meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 packet
Potato
1
Carrot
1
Capsicum
1
Red Onion
1 tin
Pineapple Slices
640 g
Chicken Thigh
1 sachet
Seasoning Blend
1 packet
Mild Chipotle Sauce
(Contains: Fish, Eggs, Soy, Milk, Sesame, May contain traces of allergens; )
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and carrot into large chunks.
• Roughly chop capsicum.
• Slice onion into thick wedges.
• Drain pineapple slices (see ingredients) and roughly chop.
• Place potato, veggies and chicken thigh on a lined oven tray.
- SPICY! This is sauce is hot, but use less if you’re sensitive to heat!
- Add seasoning blend, mild chipotle sauce and a drizzle of olive oil.
- Toss to coat, spread out evenly, then bake until golden and cooked through, 25-30 minutes.
TIP: If your oven tray is crowded, divide between two trays.
TIP: Chicken is cooked through when it is no longer pink inside.
- Slice chicken.
- Divide chipotle chicken and pineapple traybake between plates. Tear over coriander to serve. Enjoy!
