Thai red chicken and squash traybake
"Jamie Oliver's tasty traybake features Thai-spiced chicken and pumpkin, and is totally dairy- and gluten-free."
Prep time:
10 min
Cook time:
1 hr
Servings:
6 people
Health Score
High
Medium
Low
8.7 / 10
High score
Glycemic Index
Index
94
HighLoad
82
HighNutrition per serving:
| Calories | 514.97 kcal | 26% |
| Fat | 8.59 g | 12% |
| Carbs | 87.49 g | 34% |
| Sugars | 5.76 g | 6% |
| Protein | 23.61 g | 47% |
| Sodium | 199.05 mg | 10% |
| Fiber | 6.21 g | 22% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 94 High |
Glycemic Load 82 High |
Ingredients
1kg butternut squash or pumpkin
6 free-range chicken thighs, skin off, bone out (430g)
1 heaped tbsp red Thai curry paste
1 x 400g tin of light coconut milk
1 bunch of spring onions
1 bunch of fresh coriander (30g)
1½ mugs Thai jasmine rice (450g)
1 cucumber
2 limes
150g sugarsnap peas
Directions
Read the directions for this recipe at Tesco Real Food
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