Equipment
- 1 Oven tray
- Baking paper
- 2 Large bowls
- 1 Small bowl
Ingredients
Veggie & chicken
- 600 g sweet potato
- 2 cloves garlic
- 400 g chicken breast boneless, skinless
- 2 tsp Moroccan seasoning
- 1 tsp turmeric
- 1 tbsp / 15 ml olive oil
Yoghurt dressing
- ½ cup / 125 g Greek yoghurt
- ½ tsp turmeric
- 1 tsp wholegrain mustard
- 2 tsp honey
Salad
- 2 nectarine
- 1 avocado
- 1 cup / 80 g baby spinach
Instructions
Before you start
- Check your avocado is ripe before starting this recipe. Preheat the oven to 210 °C or 200 °C fan bake. Line an oven tray with baking paper.
Roast veggies & chicken
- Dice the unpeeled 600 g sweet potato into 3cm chunks. Peel and mince 2 cloves garlic. Dice 400 g chicken breast into 3cm chunks. Put the garlic, 2 tsp Moroccan seasoning, 1 tsp turmeric and 1 tbsp olive oil in a large bowl. Season with salt and pepper and stir to combine. Add the sweet potato and chicken and toss to coat. Transfer to the prepared oven tray. Bake for 20-25 minutes or until the sweet potato is tender and the chicken is cooked through.
Make yoghurt dressing
- Meanwhile, in a small bowl combine ½ cup Greek yoghurt, ½ tsp turmeric, 1 tsp wholegrain mustard, 2 tsp honey and 1 tbsp of water. Season with salt and pepper.
Make salad
- Thinly slice 2 nectarine. Peel and dice 1 avocado. Put the nectarine, avocado, sweet potato, chicken and 1 cup baby spinach in a large bowl. Season with salt and pepper and gently toss to combine.
To serve
- Divide the chicken, nectarine & avocado salad between plates and drizzle with any tray juices. Spoon over the turmeric honey dressing.
Nutrition
Calories: 427kcal | Carbohydrates: 47g | Protein: 29g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 254mg | Potassium: 1353mg | Fiber: 10g | Sugar: 16g | Calcium: 119mg | Iron: 3mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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