Curried chicken and sweet potato traybake
99% fat-free plain yoghurt
Skinless chicken breast
660 g, (Buy 4 x 165g)
Orange sweet potato (kumara)
600 g, cut into wedges (see tip)
Chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x 400g can)
1 medium, sliced
1½ tbs, mild
2 clove(s), chopped
- Combine yoghurt, 1 tablespoon of curry powder and garlic in a large bowl. Season with salt and pepper. Add chicken and turn to coat. Cover and marinate in fridge for at least 2 hours or preferably overnight.
- Preheat oven to 200°C. Place sweet potatoes, chickpeas and lemon on a baking tray. Add oil, remaining curry powder and season with salt and pepper. Toss to coat and arrange in a single layer. Top with chicken and bake for 40-45 minutes or until chicken is cooked through and sweet potato is tender. Serve.