Chicken Tender Traybake With Vegan Ranch
20 + 30 minutes oven time Minutes
2 Persons
- 300 grams of carrots, peeled and cut into pieces
- 300 grams parsnips, peeled and chopped
- ½ broccoli, in florets
- 2 red onions, in segments
- 1 tsp curry madras powder
- 1 tsp coriander seeds
- ½ tsp cayenne pepper
- 2 tbsp sunflower oil
- 1 packet of Vivera Chicken Tenders Southern Fried
- 2 tbsp vegan mayonnaise
- 2 tbsp vegan yoghurt
- 5 grams fresh chives, finely chopped
- 2 cloves of garlic, finely chopped
- Salt and pepper
What to do
Preheat the oven to 200°C.
Spread the carrots, parsnip, broccoli and onion on a baking sheet lined with baking paper.
Mix the curry, coriander seeds and cayenne pepper with some salt and pepper with the oil. Sprinkle the vegetables with it and stir well. Bake the vegetables in the hot oven for 15 minutes.
After 15 minutes, stir the vegetables and put the chicken tenders on top. Bake in the oven for a further 15 minutes.
Meanwhile, make the ranch by stirring the mayonnaise and yoghurt together with the garlic and chives and a pinch of salt.
Serve the traybake with the ranch.
Bon appetit!
