Serves 4 | Time 30 minutes

Ingredients⁠

• 1 Carrot (Large, cut into 5cm long sticks )

• 1 Red Onion (cut into wedges )

• 50 grams Broccolini (1 x Bunch for 4 people)

• 2 Cloves Garlic (crushed)

• 1 tsp Extra Virgin Olive Oil

• 700 grams of Chicken Thighs

• 1 tbsp Curry Powder

• 2 tbsps Sweet Chili Sauce

• 1 bunch Bok Choy

• 1 tbsp Water

Method⁠

Preheat oven to 200˚C/180˚C fan-forced. Line a baking tray with baking paper.

Line a baking tray with baking paper. Combine carrot, onion, broccolini and garlic in a large bowl. Spray with oil, then toss. Place on prepared tray.

Spray chicken with olive oil, then sprinkle with curry powder and turn to coat. Place chicken on vegetables. Then cook for 15 minutes or until the chicken is almost cooked through.

Meanwhile, whisk sweet chilli sauce with water

When chicken is cooked for 15 minutes, drizzle half the sweet-chilli mixture over Bok choy. Bake for 10 minutes or until the chicken is browned and cooked and the vegetables are tender. Remove from oven and enjoy.

Nutrition Per Serve: Protein: 35g         Carbohydrates: 8g      Fat: 9g    Calories: 257