Indian-style chicken traybake with potatoes, cauliflower & mint yogurt
600 g, waxy, peeled and chopped
400 g, cut into florets
200 g, halved
1 large, cut into thin wedges
Calorie controlled cooking spray
1 teaspoon(s), level
2 teaspoon(s), level
Chicken breast, skinless, raw
Fat Free Natural Yogurt
½ clove(s), finely chopped
4 sprig(s), chopped
Lemon Juice, Fresh
- 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.
- 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.