Baked Chicken and Pumpkin in Chilli & Spice
This traybake just screams Autumn. We love the perfect blend of spice and flavour from our Yorkshire Rapeseed Oil with Chilli and Spice. A real family favourite of a dish, it can also be cooked with Yorkshire Rapeseed Oil with Cracked Black Pepper, or Yorkshire Rapeseed Oil with Rosemary & Sea Salt if you'd like a non-chilli version.
INGREDIENTS
Yorkshire Rapeseed Oil with Chilli and Spice
300g Pumpkin
300g Sweet Potatoes
1 Red Onion
400g can of cannelini beans (approx 250g drained weight)
2 Chicken Breasts
METHOD
Pre heat the oven to 180cChop all of the vegetables into chunky pieces and put into a baking dish. Shake your bottle of Chilli and Spice Oil well and drizzle generously over the ingredients. Toss the veg until covered with the oil.
Bake in the oven for around 20 minutes.
While the veg is cooking, add another drizzle of Yorkshire Rapeseed Oil with Chilli & Spice to a frying pan and lightly brown the chicken.
After 20 minutes, take the veg dish out of the oven. Add the cannelini beans and give everything a good mix round. Place the chicken breasts on top of the vegetables and pour over and oil left in the frying pan.
Pop the dish back into the oven for another 20 minutes, or until the vegetables are cooked through.
We love this dish served with chunky slices of homemade white bread and butter.
