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Easy chilli and lime chicken tray bake
Easy chilli and lime chicken tray bake
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy chili-lime tray bake for a flavorful mealtime delight.
Ingredients:
  • 500g sweet potato
  • 54.00 gm maple syrup
  • 20.00 gm Carolina Style Zesty Chilli and Lime Rub (plus extra 1 tsp)
  • 30.00 ml plain flour
  • 4 small chicken breast fillets
  • 36.40 gm extra virgin olive oil
  • 1 bunch broccolini, trimmed
  • 200g cherry truss tomatoes, cut into small bunches
  • 400g can chickpeas, drained, rinsed
  • 1 avocado, chopped
  • 125.00 ml fresh coriander sprigs
  • Lime wedges, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced and line a large baking tray with baking paper.
  • On a prepared tray, lay the sweet potato. Drizzle with syrup and season generously with salt and pepper. Bake for 15 minutes until perfectly tender.
  • In a large snap-lock bag, mix together the chili and lime rub with flour. Add the chicken to the bag, seal it, and shake it until the chicken is well coated. In a large frying pan over medium heat, heat half of the oil. Cook the chicken for 2 minutes on each side, or until golden brown.
  • Arrange the sweet potato slices on a baking tray. Add broccolini, tomatoes, and chickpeas on the tray. Drizzle everything with the remaining oil and sprinkle with extra spice rub. Place the chicken on top of the vegetables. Bake for an additional 15 minutes or until the chicken is fully cooked and the vegetables are tender.
  • Allow the chicken to rest for 2 minutes, then slice it thickly. Place it back on the tray and generously sprinkle with avocado and fresh coriander. Serve with lime wedges for a bright finish.

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