Barbecued chicken with yoghurt dressing
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Top barbecued chicken with this delightful cumin-scented yoghurt dressing and add shredded cabbage, apple, and nuts for extra crunch and colour
Ingredients
Plain or natural yoghurt, low-fat, no added sugar
1 tub(s), (200g)
Lemon juice
1 tbs
Ground cumin
1 tsp
Orange sweet potato (kumara)
250 g, cut into 2cm wedges
Skinless chicken breast
400 g, (tenderloins), fat trimmed (buy 500g)
Red cabbage
1 cup(s), shredded
Green apple, unpeeled
1 medium, thinly sliced
Fresh coriander
¼ cup(s)
Olive oil
½ tbs
Instructions
1
Combine yoghurt, juice and cumin in a small bowl.
2
Place sweet potato in a medium saucepan and cover with water. Bring to the boil over medium heat. Boil for 10 minutes or until just tender. Drain.
3
Preheat a barbecue or chargrill over medium heat. Add sweet potato and cook for 4 minutes each side or until golden and tender. Add chicken and cook for 3-4 minutes each side or until cooked through.
4
Layer sweet potato and chicken in a shallow serving dish. Drizzle with yoghurt dressing. Place cabbage, apple, walnuts, coriander and oil in a medium bowl and gently toss to combine. Serve chicken and sweet potato topped with cabbage salad.
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