SMOKY MAPLE SQUASH, BROCCOLI & CHICKEN TRAY BAKE WITH WILD ROCKET & HALLOUMI

1. Preheat your oven to 200°C fan bake. 

2. In a medium bowl, whisk together all of the marinade ingredients and season well with salt and pepper. 

3. Place the chicken pieces, LeaderBrand squash wedges and LeaderBrand broccoli onto a large baking tray in a single layer. If you don’t have a large baking tray, use two small-medium trays to avoid overcrowding which causes the vegetables to steam rather than roast.  

4. Drizzle or brush over the marinade. Roast for 25-30 minutes until the chicken is cooked through and the squash is tender. 

5. While the tray bake is cooking, heat a frying pan over medium heat. Pat the halloumi slices dry with a paper towel, place into the pan and cook for 3-4 minutes on each side, until golden brown.  

6. Top the tray bake with golden halloumi slices and scatter over the LeaderBrand Wild Rocket before serving.  

• ½ LeaderBrand Buttercup Squash, cut into thin wedges 
• 1 head LeaderBrand Broccoli, cut lengthways into quarters with stem attached
• 2 large handfuls LeaderBrand Wild Rocket
• 700-800g boneless chicken thighs, cut in half  
• 200g halloumi, sliced 

Smoky Maple Marinade 

• ¼ cup olive oil 
• 3 tbsp maple syrup 
• 1 ½ tbsp smoked paprika 
• 1 tbsp soy sauce 
• 1 tsp garlic powder 
• Juice of 1/2 lemon