Curried chicken and sweet potato tray bake
2
Points®
Total time: 3 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
99% fat-free, plain or natural yoghurt, unsweetened
100 g
Skinless chicken breast
660 g, (Buy 4 x 165g)
Orange sweet potato (kumara)
600 g, cut into wedges (see tip)
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Lemon(s)
1 medium, sliced
Curry powder
1½ tbs, mild
Garlic
2 clove(s), chopped
Olive oil
1 tbs
Instructions
1
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.
2
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.
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