Barbecued chicken with yoghurt dressing
Low-fat natural yoghurt
1 tub(s), (200g)
Orange sweet potato (kumara)
250 g, cut into 2cm wedges
Skinless chicken breast
400 g, (tenderloins), fat trimmed (buy 500g)
1 cup(s), shredded
Green apple, unpeeled
1 medium, thinly sliced
- Combine yoghurt, juice and cumin in a small bowl.
- 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.
- 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.
- 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.