Satay Chicken Rice Traybake with Tomatoes and Broccoli

A super easy chicken traybake which can be prepped in minutes and uses easy to access ingredients you probably have in cupboards already. It makes great leftovers and actually tastes better the next day. I always use chicken thighs in traybakes, they don’t dry out in the oven as easily as chicken breasts and they are much more flavoursome. They are cheaper too. Baking the thighs on top of the rice ensures that it soaks up all the delicious chicken juices as it cooks and coating it with a mixture of crunchy peanut butter, soy, honey, lime and ginger means it goes lovely and crispy in the oven and keeps is extra moist.

Serves 3 - £2.67 per portion)

1. Rinse 180g basmati rice under cold running water for a few minutes so the water is completely clear and add to a baking dish.
2. Top with six boneless and skinless chicken thighs and add 250g cherry tomatoes and their vines.
Make the peanut dressing by mixing 3 tbsps crunchy peanut butter in a bowl with 1 tbsp finely grated ginger, 3 tbsps soy sauce, the zest and juice of 1 lime, 1 tbsp rice wine vinegar and 1/2 tbsp honey. Pour this over the chicken before adding 400ml hot chicken stock (its important the stock is just boiled so the rice starts cooking straight away).
3. Cover with tin foil and bake at 200C fan/220C for 30 minutes. Remove the foil and add 200g roughly chopped tender stem broccoli and a goos sprinkling of sea salt flakes.
4. Bake uncovered for a further 15 minutes until the rice is cooked and has absorbed all the liquid, the chicken has formed a slight crust on top and the broccoli is nicely charred.
5. Finish with a scattering of toasted sesame seeds, some finely sliced spring onions, red chilli, some lime wedges and a handful of chopped coriander.