Creamy Lime and Coriander Chicken Traybake

with Roasted Veg
Calorie smart
Did you know, peppers have more vitamin C, gram for gram, than citrus fruit? Twice as much in fact!
Cooking time: 30 min
Cals 523 · Prot 52 · Carbs 50 · Fat 12
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Chicken breast
400 Grams
Sweet potatoes
400 Grams
0.5 Tsp
1 Piece
Fresh coriander
15 Grams
Garlic cloves
2 Piece
Cumin powder
2 Grams
Olive oil
1 Tbsp
Greek yogurt
150 Grams
White onion
1 Piece
Red pepper
1 Piece
Cajun spice
2 Grams


1 Prep potatoes
Preheat the oven to 220°C/ 200°C fan. Peel and chop the sweet potatoes into small bite-sized pieces. Place onto an oiled, baking tray with a pinch of salt. Toss. Bake for 10 min.
2 Blend marinade
Meanwhile, juice the lime directly into a food processor. Roughly chop the coriander. Peel and roughly chop the garlic. Add the coriander, garlic, cuminolive oil, half of the Greek yogurt and salt. Blend until smooth. In a bowl, toss the chicken breasts in the marinade. Set aside.
3 Prep vegetables
Peel and slice the onions into wedges. Chop the peppers into bite-sized pieces. Once the sweet potatoes have been in the oven for 10 min, add the onions, pepper and cajun spice. Toss. Top with the chicken and bake for 20-25 min or until the chicken is cooked through.
4 Serve
Divide the creamy lime chicken and vegetables amongst plates. Serve the remaining Greek yogurt on the side.
Tips for fussy eaters
Serve their chicken plain!
Pro tip
Marinate the chicken for up to 12 hours in advance.

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