Curried chicken, sweet potato & chickpea traybake
2
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
An easy, all-in-one traybake with lightly spiced chicken and sweet potatoes.
Ingredients
0% fat natural Greek yogurt
100 g
Chicken breast, skinless, raw
4 medium
Sweet potato, raw
600 g, scrubbed and cut into wedges
Chickpeas, cooked
1 can(s), large, drained, drained and rinsed
Lemon
1 medium, sliced
Curry Powder
1½ tablespoon(s), mild
Garlic
2 clove(s), chopped
Olive Oil
1 tablespoon(s), extra virgin
Instructions
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.
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