This chicken and pineapple traybake is inspired by tacos al pastor. Paired with coriander rice and a stunning array of toppings, this makes for an effortless prep-friendly dinner.
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Serves
4
Chipotle Paste
Ground Cumin
Garlic Cloves
Chicken Thighs
Pineapple
Red Onion
Limes
Fresh Coriander
Microwave Rice
Avocados
Tomatillo Salsa
Olive Oil
Serves
4
Chipotle Paste
Ground Cumin
Garlic Cloves
Chicken Thighs
Pineapple
Red Onion
Limes
Fresh Coriander
Microwave Rice
Avocados
Tomatillo Salsa
Olive Oil
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Step 1.
Heat the oven to 200°C. Add the chipotle and cumin to a baking tray. Grate the garlic in, season generously with salt and mix together. Toss the chicken through the marinade with a drizzle of olive oil. Arrange the chicken and bake for 15-20 mins until fully cooked.
Step 2.
Meanwhile, trim and slice the pineapple into 2cm chunks. Thinly slice the onion. Put the onion slices into a bowl and squeeze the juice of 1 lime over them. Season with salt and set aside to pickle. Pick half the coriander leaves and finely mince the rest. Dice the avocado into even-sized cubes.
Step 3.
Once the chicken is cooked, add the pineapple to the tray, switch the oven setting to grill and cook until the pineapple and chicken start to char.
Step 4.
Reheat the rice and stir the minced coriander and zest of half a lime through. Season with salt.
Step 5.
Divide the rice between Tupperware containers, then top with the chicken and pineapple, avocado, pickled onions, store-bought tomatillo salsa and remaining coriander leaves. Box up and pop in the fridge ready to grab and go (they'll keep for up to 3 days).
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