Caipirinha Chicken Traybake

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Yields4 Servings
 4 chicken breasts (skin on) 1 small butternut squash (peeled and cubed) 2 red onions (peeled and quartered) 1 green pepper (deseeded and cut into 8) 2 tbs olive oil 200g cherry tomatoes (on the vine) 1 limes (halved) 30ml rum 2 garlic cloves (crushed) 2 limes (juiced) small handful fresh mint (chopped) 1 tsp cayenne pepper 2 tbs honey 30ml olive oil
1

Preheat oven to 190C/ 375F/ gas mark 5

2

Whisk up the glaze in a small bowl then set to one side.

3

Score the breasts diagonally three times and place the breasts into a bowl (for a lower fat version you can remove the skin). Then pour over ½  of the glaze, cover with clingfilm and leave to marinade for ½  hour.

4

Take the squash and place them into a bowl along with the onion and peppers.

5

Add the olive oil for flavouring then toss to coat the vegetables.

6

Place into a roasting tray lined with Bacofoil Non-Stick Foil, making sure the dull side is facing up as this is the non stick side. Add the chicken, tomatoes and lime halves, season with salt and pepper, and then bake in the oven for 30 minutes.

7

Remove from the oven and drizzle the reserved caipirinha glaze over the chicken. Return to the oven for a further 10 minutes or until chicken is cooked through.

CategoryCuisine

Ingredients

 4 chicken breasts (skin on) 1 small butternut squash (peeled and cubed) 2 red onions (peeled and quartered) 1 green pepper (deseeded and cut into 8) 2 tbs olive oil 200g cherry tomatoes (on the vine) 1 limes (halved) 30ml rum 2 garlic cloves (crushed) 2 limes (juiced) small handful fresh mint (chopped) 1 tsp cayenne pepper 2 tbs honey 30ml olive oil

Directions

1

Preheat oven to 190C/ 375F/ gas mark 5

2

Whisk up the glaze in a small bowl then set to one side.

3

Score the breasts diagonally three times and place the breasts into a bowl (for a lower fat version you can remove the skin). Then pour over ½  of the glaze, cover with clingfilm and leave to marinade for ½  hour.

4

Take the squash and place them into a bowl along with the onion and peppers.

5

Add the olive oil for flavouring then toss to coat the vegetables.

6

Place into a roasting tray lined with Bacofoil Non-Stick Foil, making sure the dull side is facing up as this is the non stick side. Add the chicken, tomatoes and lime halves, season with salt and pepper, and then bake in the oven for 30 minutes.

7

Remove from the oven and drizzle the reserved caipirinha glaze over the chicken. Return to the oven for a further 10 minutes or until chicken is cooked through.

Caipirinha Chicken Traybake