Casablanca Chicken & Roast Veggie Medley

Add the sweet potato, cauliflower, red onion and garlic to the oven tray lined with baking paper. Drizzle with olive oil and add 1/2 the salt (see ingredients list) and a pinch of pepper. Toss to coat and bake for 25 minutes, or until golden and tender.

While the veggies are baking, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Combine the Souk Market spice blend and the remaining salt in a medium bowl. Season with a pinch of pepper. Add the chicken steaks and a drizzle of olive oil and toss to coat the chicken. Set aside.

In a small bowl, combine the Greek yoghurt, water (see ingredients list) and a squeeze of lemon juice (2 tsp for 2 people / 1 tbs for 4 people). TIP: Add as much or as little lemon juice as you like, depending on your taste. Season with a pinch of salt and pepper and mix well.

When the veggies have 10 minutes of cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the chicken steaks and cook for 3-5 minutes on each side (depending on thickness), or until cooked through. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is cooking, pick and finely chop the parsley leaves. When the veggies are cooked, transfer to a large bowl and toss together with the baby spinach leaves.