Creamy Lime and Coriander Chicken Traybake

with Roasted Veg

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low-carb
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Instructions

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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.

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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.

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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.

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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.

Did you know, peppers have more vitamin C, gram for gram, than citrus fruit? Twice as much in fact!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 520 · Prot 52 · Carbs 49 · Fat 12

Gluten-Free

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Sweet potatoes 400 Grams
Salt 0.5 Tsp
Lime 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

Did you know, peppers have more vitamin C, gram for gram, than citrus fruit? Twice as much in fact!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 520 · Prot 52 · Carbs 49 · Fat 12

Gluten-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

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.

Ingredients

Number of people

Chicken

Chicken breast 400 Grams
Sweet potatoes 400 Grams
Salt 0.5 Tsp
Lime 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
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