Name: Curried chicken, sweet potato & chickpea traybake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 100 g 0% fat natural Greek yogurt; 4 medium Chicken breast, skinless, raw; 600 g Sweet potato(es), raw scrubbed and cut into wedges; 1 can(s), large, drained Chick Peas, cooked drained and rinsed; 1 medium Lemon(s) sliced; 1.5 tablespoons Curry Powder mild; 2 clove(s) Garlic chopped; 1 tablespoons Olive Oil extra virgin

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Ingredients

0% fat natural Greek yogurt

100 g

Chicken breast, skinless, raw

4 medium

Sweet potato(es), raw

600 g, scrubbed and cut into wedges

Chick Peas, cooked

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

Lemon(s)

1 medium, sliced

Curry Powder

1½ tablespoons, mild

Garlic

2 clove(s), chopped

Olive Oil

1 tablespoons, extra virgin

Instructions

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.

Notes

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.

Curried chicken, sweet potato & chickpea traybake

Ingredients

Instructions

Notes

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