Honey Chilli Chicken Breast Tray Bake With Lemongrass Rice

Before you begin...

This recipe takes around 5-10 min to prep, so get your ingredients ready, then wash your fruit and veg

Take your chicken out of the fridge, open the packet and let it air

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Bash your lemongrass with a rolling pin, then remove the tough outer layers of the lemongrass and set aside for later, chop the softer inner core[s] finely

Add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water and outer lemongrass layers, then cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked lemongrass rice

Top, tail and chop your carrot[s] into batons (no need to peel!)

Peel and chop your brown onion[s] into wedges

Trim your green beans

Add your pho broth paste to a bowl with your ginger & garlic paste, chopped lemongrass, honey, soy sauce and chilli flakes (can't handle the heat? Go easy!)

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and give everything a good mix up – this is your honey chilli sauce

Add your chicken, onion wedges and carrot batons to a tin foil-lined baking tray (or two!)

Pour the honey chilli sauce over the top

Put the tray[s] in the oven and cook for an initial 15-17 min or until the vegetables have softened

Use this time to clear up, set the table, have a cup of tea or simply chill!

After an initial 15-17 min, remove the tray[s] from the oven

Add the trimmed green beans to the top of the tray[s]

Return the tray[s] to the oven for a final 10-12 min or until everything is tender and the chicken is cooked through (no pink meat!) – this is your honey chilli chicken traybake