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Chicken and vegetable tray bake

Sweet potato, carrot and red pepper are all high in carotenoids – a form of vitamin A that gives these vegetables their red and orange pigments. These colours can help nourish your gut, immune and eye health.

Servings: 4

Prep time: 15 mins | Cooking time: 45 mins

For more recipes and gut info visit yakult.info/gut-health

Ingredients

  • 1 each of the following: sweet potato, carrot, aubergine, courgette and red pepper.
  • 1 red onion.
  • ½ tbsp olive oil.
  • 2 cloves garlic, crushed.
  • 1½ tbsp wholegrain mustard.
  • 1 tsp white wine vinegar.
  • 1 tsp soy sauce.
  • 1 tbsp honey.
  • 400g chicken mini fillets.
  • 300g brown rice, cooked.
Sliced chicken on a chopping board

Method

  • Preheat oven to 180°C, gas mark 4.
  • Dice all vegetables to approx. 2-3cm. Place on a large roasting tray and toss with the olive oil, season. Bake for
    25 minutes.
  • Whisk garlic, mustard, vinegar, soy and honey together and combine in a bowl with the chicken fillets.
  • Add the chicken on top of the vegetables along with the excess juices. Return to oven for a further 20 minutes
    until chicken is cooked through and vegetables are golden.
  • Serve with the cooked rice.

Top tip

This easy dish can be made with whatever veg is in season, or with what you have in your fridge. You can also swap the chicken for turkey fillets, salmon, or plant-based alternatives such as butterbeans, chickpeas or tofu.

garlic ginger and onion

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