Eosinophilic Esophagitis Friendly Ginger-Turmeric Chicken Traybake with Zucchini
Total time1 hr
Prep time15 min
Cook time45 min
5.0(7)
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs bone-in, skin-on chicken thighs (about 4–5 thighs)
For the vegetables
- 2 medium zucchini (about 1 lb total), cut into 1-inch half-moons
- 2 medium carrots, peeled and cut into ½-inch coins
For the marinade
- 3 tbsp olive oil, divided
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 1 ½ tsp ground turmeric
- ½ tsp ground cumin
- ¾ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
In a small bowl, whisk together 2 tbsp of the olive oil, the coconut aminos, apple cider vinegar, grated ginger, turmeric, cumin, and salt until combined.
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