Curried Chicken and Potato Traybake

Name: Curried Chicken and Potato Traybake
Prep time: 2 h
Cook time: 45 min
Total time: 2 h 45 min
Cuisine: Asian, Indian
Ingredients: · 100g fat free Greek yoghurt; · 4 large (165g) skinless chicken breast fillets; · 600g sweet potatoes, scrubbed and cut into wedges; · 400g tin chickpeas, drained and rinsed; · 1 lemon, sliced; · 1 ½ tablespoon Korma curry powder; · 2 garlic cloves – chopped; · ½ tbsp extra virgin olive oil

2 steps

Prep:2hCook:45min

Updated at: Thu, 17 Aug 2023 03:43:57 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories283.1 kcal (14%)

Total Fat5.1 g (7%)

Carbs41.9 g (16%)

Sugars8.7 g (10%)

Protein18.7 g (37%)

Sodium250.9 mg (13%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

100gfat free Greek yoghurt

165gskinless chicken breast fillets

large

600gsweet potatoes

scrubbed and cut into wedges

400gchickpeas

tin, drained and rinsed

1lemon

sliced

1 ½ tablespoonKorma curry powder

2garlic cloves

chopped

½ Tbspextra virgin olive oil

Instructions

Step 1

In a large bowl, mix together the yoghurt, 1 tbsp 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, preferably overnight.

FridgeCool

Bowl

Step 2

Preheat the oven to 200°C (390°F), 180°C (355°F), 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.