Craving a winter warmer? Whip up our Chicken and mandarin tray bake recipe. It’s a tasty and hearty dish that’s perfect for chilly weeknights. You’ll love the added sweetness from the mandarins. Delicious!
Serves44
Cook time35 mins35 minutes
Prep time15 mins15 minutes
Ingredients
500g Kent pumpkin, peeled, seeded, cut into 5cm pieces
4 garlic cloves, unpeeled
1½ tbs sesame oil
2 tbs soy sauce
2 garlic cloves, crushed
1 tbs honey
4 Coles Australian RSPCA Approved Chicken Breast Fillets
500g broccoli, cut into florets
½ small red cabbage, cut into wedges
4 mandarins, unpeeled, sliced crossways
Coles Bakery Ciabatta Rolls, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
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 220°C. Line a large baking tray with baking paper.
Step 2
Place the pumpkin and unpeeled garlic on the prepared tray. Drizzle with 2 tsp of the oil. Bake for 10 mins.
Step 3
Meanwhile, combine the soy sauce, crushed garlic, honey and 2 tsp of the remaining sesame oil in a bowl. Add the chicken and turn to coat.
Step 4
Add the broccoli, cabbage and half the mandarin to the tray. Drain the chicken, reserving the marinade. Place the chicken over the pumpkin mixture. Place the remaining mandarin slices over the chicken, overlapping slightly. Drizzle vegetables with reserved marinade and remaining oil. Bake for 20-25 mins or until chicken is cooked through and vegetables are tender. Serve with the bread rolls.
