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Photo of Indian-style chicken traybake with potatoes, cauliflower & mint yogurt by WW

Indian-style chicken traybake with potatoes, cauliflower & mint yogurt

4
Points® value
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Easy

Ingredients

Potatoes, Raw

600 g, waxy, peeled and chopped

Cauliflower, Raw

400 g, cut into florets

Cherry Tomatoes

200 g, halved

Onion

1 large, cut into thin wedges

Calorie controlled cooking spray

4 spray(s)

Ground Cumin

1 teaspoon(s), level

Garam Masala

2 teaspoon(s), level

Chicken breast, skinless, raw

4 medium

Spinach

100 g

Fat Free Natural Yogurt

100 g

Garlic

½ clove(s), finely chopped

Mint, Fresh

4 sprig(s), chopped

Lemon Juice, Fresh

1 tablespoon(s)

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the potatoes, cauliflower, tomatoes and onion into a large roasting tin. Mist with cooking spray and toss together with the cumin, coriander and garam masala. Season to taste.
  2. Cover with foil and bake for 35 minutes. Add the chicken breasts to the tin and bake, uncovered, for another 20-25 minutes. Stir through the spinach. Meanwhile, mix the yogurt with the garlic, mint and lemon juice. Serve the traybake with the dressing drizzled over.

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