Photo of Curried chicken, sweet potato & chickpea traybake by WW

Curried chicken, sweet potato & chickpea traybake

2 - 10
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
An easy, all-in-one traybake with lightly spiced chicken and sweet potatoes.


0% fat natural Greek yogurt

100 g

Chicken breast, skinless, raw

4 medium

Sweet potato(es), raw

600 g, scrubbed and cut into wedges

Chickpeas, cooked

1 can(s), large, drained, drained and rinsed


1 medium, sliced

Curry Powder

1½ tablespoons, mild


2 clove(s), chopped

Olive Oil

1 tablespoons, extra virgin


  1. In a large bowl, mix together the yogurt, 1 tablespoon of the curry powder and the garlic, then season well. Add the chicken and turn to coat. Cover and marinate in the fridge for at least 2 hours or preferably overnight.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the sweet potatoes, chickpeas and lemon in a baking tray, add the oil and remaining curry powder, then season to taste. Toss everything together, then arrange in a single layer. Top with the chicken and roast for 40-45 minutes until the chicken is cooked through and the sweet potato is tender, then serve.


Scrub the sweet potatoes under cold running water with a clean scrubbing brush before cutting them into wedges – there’s no need to peel them.