Chicken Satay Tray Bake

Chicken Bake

600g Chicken thigh fillets (skinless), halved if large.
500g Sweet potato (orange kumara), peeled and chopped into 2.5cm chunks.
1 Red capsicum, sliced into strips
1 Yellow capsicum, sliced into strips
½ Eggplant, chopped into 2 cm chunks
1 Zucchini, cut in half lengthwise then into 2cm chunks
1 Red onion, cut into wedges.
½ Handful fresh coriander, chopped.
1 Lemon, cut into wedges

Satay Marinade

3 tbsp Forty Thieves Almond Butter Smooth
2 tbsp Soy Sauce
1 tbsp Lime Juice
1 tbsp Honey
1 clove of Garlic, Crushed
1 tsp Finely Grated Fresh Ginger
½ tsp Mild Curry Powder