Maple Ginger Chicken Tray Bake

5 from 4 votes

This maple ginger chicken tray bake with fennel is a tasty fall dish, and perfect for a busy weeknight dinner. Gluten-free and low histamine, it serves 2 generously.

Prep Time20 mins

Cook Time45 mins

Total Time1 hr 5 mins

Course: Dinner, Lunch, Main Course

Cuisine: American, British

Diet: Gluten Free

Servings: people

Calories: 702kcal

Author: Claire

Ingredients

2 chicken breasts divide into smaller pieces if required
1 small squash
1 fennel fronds removed, de-cored and sliced
1 cup blueberries
small handful thyme leaves

For the maple ginger dressing

¼ cup olive oil
2 tablespoon maple syrup
1 cm ginger grated
1 garlic clove finely diced or minced
pinch salt
pinch black pepper optional

Instructions

Preheat the oven to 200C.
Make the maple ginger dressing by combining all the ingredients and stirring well.
Arrange the squash, fennel and blueberries on a baking tray and drizzle over half the dressing. Toss to combine. Add the chicken breasts to the tray and spoon over the remaining dressing. Bake for 40-45 minutes or until chicken is thoroughly cooked through (internal temperature of 165F).
Garnish with fresh thyme leaves, and then serve.

Notes

If your chicken breasts are on the larger side, then cut into smaller pieces.
Try to spoon the dressing over the chicken so that it acts as a marinade.
To ensure the chicken is thoroughly cooked, use a meat thermometer and check for an internal temperature of 165F.
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of:

ginger, which scores 1.
garlic, which scores 1.
black pepper, which scores 2.

Nutrition