Curried chicken, sweet potato & chickpea traybake
0% fat natural Greek yogurt
Chicken breast, skinless, raw
Sweet potato(es), raw
600 g, scrubbed and cut into wedges
1 can(s), large, drained, drained and rinsed
1 medium, sliced
1½ tablespoons, mild
2 clove(s), chopped
1 tablespoons, extra virgin
- 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.
- 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.