Yogurt Spiced Chicken
2 x 125g/4oz boneless, skinless chicken breasts
75g/3oz/6 tbsp low-fat natural yogurt
1 garlic clove, crushed
grated zest and juice of ½ lemon
½ tsp each ground cumin and ground coriander
340g/12oz sweet potatoes, peeled
salt and ground black pepper
rocket (arugula) and cherry tomatoes to serve
balsamic vinegar to drizzle
1 Preheat the oven to 200°C/400°F/Gas 6.
2 Put the chicken in a bowl with the yogurt, garlic, lemon zest and juice and spices. Season with salt and pepper and mix well to coat the chicken. Set aside in a cool place.
3 Cut the sweet potatoes lengthways into wedges and arrange on a baking sheet. Spray lightly with oil and grind some black pepper over them. Bake in the oven for 20 minutes or until tender inside and crisp and golden outside.
4 Meanwhile, preheat the grill (broiler) and put the chicken breasts in a foil-lined grill (broiling) pan. Spoon the spicy yogurt over them.
5 Cook under the hot grill for 15–20 minutes, turning halfway through, until the chicken is thoroughly cooked.
6 Serve with the sweet potato wedges with a salad of rocket and cherry tomatoes sprinkled with balsamic vinegar.