Indian-style chicken traybake with potatoes, cauliflower & mint yogurt
0
Points®
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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