Thai coconut crumbed chicken traybake

• butternut squash↗1

  peeled, deseeded and cubed

• large aubergine↗1

  cubed

• rapeseed oil↗1 tbsp tbsp
• desiccated coconut↗3 tbsp tbsp
• fresh breadcrumb↗4 tbsp tbsp
• skinless chicken breasts↗4
• egg↗1

  beaten

• cherry tomato↗300g g
• Thai red curry paste↗2 tbsp tbsp
• handful coriander

  leaves, roughly chopped

• lime↗

  wedges, to serve

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. In a large, shallow roasting tin, toss the squash and aubergine in the oil, then season and spread out in a single layer. Roast for 30 mins, turning once.

2. 2

   On a plate, mix the coconut and breadcrumbs with some seasoning. Dip the chicken breasts in the egg, then press in the crumbs to coat, shaking off any excess.

3. 3

   Toss the tomatoes and curry paste in with the roasted veg and give everything a good stir. Nestle the chicken breasts in the veg and pop back in the oven for a further 25-30 mins until the chicken is cooked through, shaking the pan once or twice. Sprinkle over the coriander and serve with lime wedges to squeeze over.