Malaysian Coconut Chicken & Broccoli Bake
with Pre-Prepped Potato & Lemon
- Sulphites
- Soy
- May contain traces of allergens
Take the fuss out of dinner tonight with this cosy, one-dish Malaysian-style bake that lets your oven do all the work. Succulent chicken breast, chopped potato and broccoli florets are roasted in a fragrant coconut milk sauce spiked with laksa paste and satay seasoning, then finished with baby spinach and a bright squeeze of lemon for a truly stellar meal.
Ingredients
1 packet
Roast Veggie Mix
(Contains: Sulphites)
1
Broccoli
1
Lemon
1 sachet
satay seasoning
(May be present: Soy)
320 g
Chicken Breast
½
Laksa Paste
1 packet
Coconut Milk
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
¼ cup
water
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Place roast veggie mix in a large baking dish. Drizzle with olive oil, season
with salt and pepper and toss to coat.
• Bake until veggies are just tender, 12-15 minutes.
• Meanwhile, chop broccoli (including stalk!) into small florets.
• Slice lemon into wedges.
• In a medium bowl, combine satay seasoning with a drizzle of olive oil. Add
chicken breast, turning to coat.
• Remove baking dish from oven, then add broccoli, laksa paste (see
ingredients), coconut milk and the water. Stir until well combined.
• Place chicken breast on top and bake until chicken is browned and cooked
through, 18-20 minutes.
TIP: Chicken is cooked through when it’s no longer pink in the middle.
• Remove baking dish from oven, then stir through baby spinach leaves until
just wilted.
• Slice chicken (if preferred).
• Divide Malaysian coconut chicken and broccoli bake between bowls.
• Serve with lemon wedges. Enjoy!
