Suya Chicken Tray Bake

• 200 g raw chicken breast, cut into 4 cm pieces — Boneless skinless chicken breast, raw
• 130 g ripe plantain, sliced into 2 cm pieces — Ripe plantain
• 100 g cooked brown rice — Cooked long-grain brown rice
• 100 g red pepper, cut into strips — Raw red bell pepper
• 80 g onion, cut into wedges — Raw yellow onion
• 10 g natural peanut butter — Natural peanut butter
• 6 g suya spice — Peanut suya spice blend
• 15 g lime juice — Fresh lime juice
• 7 g avocado oil — Avocado oil
• 0.4 g fine salt — Fine salt

Method

1. 1Mix the suya coatingHeat oven to 425°F. Allow it to preheat fully before adding the food.425°FLook for: The cooking surface or appliance is fully heated and ready for the next action.
2. 2Whisk peanut butterWhisk peanut butter, suya spice, lime, oil, salt, and 20 g water until smooth.1 minLook for: The coating is rust colored and thin enough to pour.Safety: Declare peanut and keep the clean coating away from raw-chicken utensils.
3. 3Coat the traySpread the chicken, plantain, red pepper, and onion in one layer on a lined sheet pan.Look for: Everything is evenly positioned and ready for the next action.Safety: Wash hands after handling raw chicken and use a rimmed pan.
4. 4Pour over all peanut-suya-lime coatingPour over all peanut-suya-lime coating and toss with clean tongs until every piece is covered.1 min 30 secLook for: Every piece is thinly coated with space for hot air to circulate.
5. 5Roast and turnRoast for 15 minutes; maintain the stated heat for the full time so the food cooks evenly.15 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Turn all piecesTurn all pieces, then roast 7 to 9 minutes more until chicken reaches 165°F and plantain is caramelized.9 min · 165°FLook for: Chicken is browned at 165°F and plantain has dark gold edges without burning.Safety: Verify the thickest chicken piece reaches 165°F.
7. 7Finish with riceRest chicken for 5 minutes. Reheat rice to 165°F.5 min · 165°FLook for: The full resting or chilling time is complete.Safety: Reheat cooked rice to 165°F and refrigerate leftovers within 2 hours.
8. 8Toss it through the tray juicesToss it through the tray juices, and transfer the complete meal to a bowl.Look for: Rice is evenly seasoned and the chicken remains juicy beside crisp-edged plantain.