Ginger and Turmeric Chicken and Vegetable Tray Bake

December 29, 2021

This meal is super easy to prep, cut up some veg, coat them in goodness and chuck them in the oven!

It's highly nutritious and can be tailored to suit your preferences. Basically, swap out any of the veggies here for your favourite roast veggies, and consider the cooking times for whatever you substitute for!

This is actually my first meat recipe on the site (excluding fish)! I very very rarely cook meat at home, but I am sure it is a bit more common place in other households so I thought it is important to share some meat based anti-inflammatory recipes.

This is another basic ingredient recipe, it's essentially 7 ingredients + household ingredients. And the great thing is, this recipe can be customised to suit your preferences. Don't like pumpkin? Swap it out for some sweet potato. Don't like broccoli? Swap it out for brussel sprouts. Keep in mind, some veggies may take less time to cook, but you can add them in after everything else has started cooking.

I personally would never go without pumpkin though... Man, I love it so much! It's not uncommon for me to just roast up a bunch of pumpkin and have that on it's own for lunches during the week...But if you want a bit more variety than that in your meal, then this is the recipe for you!

Dietary Requirements:

This recipe is suitable for those with a lactose intolerance, and who are gluten free.
As pumpkin belongs to the Cucurbitaceae, and Broccoli and Cauliflower are from the Brassicaceae family, this recipe is nightshade free.

Ginger and Turmeric Chicken and Vegetable Tray Bake

Prep Time: 10 mins

Cooking Time: 40 mins

Serves: 4

An incredibly easy meal to prepare, including a variety of nutrients.

Ingredients

3 chicken breasts, halved
1 head of cauliflower, cut into florets
1 head of broccoli, cut into florets
1/2 kg of your choice of pumpkin (increase this to as you like to make this recipe go further), cut into 2cm chunks
1 red onion, cut into 2cm lengths
approx 5cm of ginger, grated
3 cloves of garlic, crushed
4 tbsp of olive oil
1 tbsp of turmeric
1 tbsp of paprika (omit if nightshade sensitive)
1/2 tbsp of cumin
1/2 tbsp of oregano
salt and pepper

Method

Step 1:
Preheat oven to 200°C and line a large oven tray with baking paper

Step 2:
In a large bowl, combine pumpkin with 1 tbsp of olive oil, 1/2 tbsp of paprika (omit if nightshade sensitive) and a generous pinch of salt and pepper. Spread evenly over the baking tray and begin baking for 10 minutes

Step 3:
Meanwhile, in the same bowl that had the pumpkin in it, toss the remaining vegetables with 1 tbsp of olive oil, 1/2″ tbsp of paprika (omit if nightshade sensitive), a generous pinch of salt and pepper. Set aside

Step 4:
In a seperate bowl, mix the chicken with 2 tbsp of olive oil, ginger, garlic, turmeric, cumin, organo and salt and pepper.

Step 5:
Once the pumpkin has cooked for 10 minutes, remove from the oven and lay remaining vegetables and chicken across the tray.

Step 6:
Return tray to the oven and cook for 20-30 minutes or until the chicken is cooked through. Enjoy 🙂