Starters/Snacks Lunch/Dinner Roast Chicken and Sweet Potato Tray Bake
Serves : 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
- 2 red onions, thickly sliced
- 4 sweet potatoes, scrubbed and cut into wedges
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tbsp thyme leaves
- Freshly ground black pepper
- 4 boneless skinless chicken breasts, cut into large chunks
- 100g 0% fat Greek yoghurt
- 1 tbsp finely chopped chives
Nutrition
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Method
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Preheat the oven to 200°C, fan 180°C, gas mark 6.
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Place the onions and sweet potatoes into a shallow sided baking tray. Pour the half the oil, cumin, coriander and 1 tbsp thyme over the top and toss until coated.
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Pour the remaining oil into a large bowl then add the rest of the cumin and coriander and 1 tsp thyme and season with black pepper. Stir around then add the chicken and toss until coated in the spices.
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Set the chicken on to the tray and place in the oven to bake for 25-30 minutes until the chicken is cooked through and the sweet potato tender.
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Meanwhile, tip the yoghurt into a bowl. Add the chives and black pepper and stir together.
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Divide the chicken and potatoes between serving plates, top with the rest of the thyme and serve with a spoonful of yoghurt.
