This simple butter chicken tray bake is an easy twist on a classic. With just 5 minutes prep time, this flavourful recipe is perfect for those busy weeknights.
Serves44
Cook time30 mins30 minutes
Prep time5 mins5 minutes
Ingredients
2 Coles Australian RSPCA Approved Chicken Breast Fillets, halved diagonally
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Use a small sharp knife to cut 3 shallow slits in top of each piece of chicken. Place in a medium bowl. Add 1/4 cup (60ml) butter chicken sauce and toss to combine. Season.
Step 2
Spread the remaining sauce over a large rimmed baking tray. Arrange the chicken, onion, potato and capsicum over the sauce. Bake for 25 mins or until potato is tender and chicken is cooked through. Sprinkle peas over the chicken mixture and bake for a further 2 mins or until heated through.
Step 3
Season chicken mixture with pepper and serve with pappadams.
Serve with natural yoghurt, coriander sprigs and chopped toasted cashews
2 Coles Australian RSPCA Approved Chicken Breast Fillets, halved diagonally
375g pkt butter chicken simmer sauce
1 red onion, cut into thin wedges
500g baby white potatoes, halved
1 red capsicum, seeded, coarsely chopped
1 cup (120g) frozen peas
Pappadams, to serve
Description
This simple butter chicken tray bake is an easy twist on a classic. With just 5 minutes prep time, this flavourful recipe is perfect for those busy weeknights.
Method
Step 1
Preheat oven to 200°C. Use a small sharp knife to cut 3 shallow slits in top of each piece of chicken. Place in a medium bowl. Add 1/4 cup (60ml) butter chicken sauce and toss to combine. Season.
Step 2
Spread the remaining sauce over a large rimmed baking tray. Arrange the chicken, onion, potato and capsicum over the sauce. Bake for 25 mins or until potato is tender and chicken is cooked through. Sprinkle peas over the chicken mixture and bake for a further 2 mins or until heated through.
Step 3
Season chicken mixture with pepper and serve with pappadams.
Serve with natural yoghurt, coriander sprigs and chopped toasted cashews
