Chicken & Cheesy Sweet Potato Traybake
with Chipotle Yoghurt
- Milk
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
This super-simple chicken traybake is both delicious and nutritious – not that you'd know that to look at it. Undercover veg and a roast sweet potato topping (covered in melted cheese for an irresistible twist) take it to next-level tastiness.
Ingredients
4 unit
sweet potato
1 packet
Cheddar cheese
(Contains: Milk;)
1 tin
sweetcorn
1 unit
green capsicum
2 clove
garlic
1 packet
chicken thigh
2 sachet
Tex-Mex spice blend
(May be present: Wheat, Gluten, Soy.)
1 tub
Greek-style yoghurt
(Contains: Milk;)
½ tub
mild chipotle sauce
(Contains: Soy;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 3cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat and bake until tender, 30-35 minutes. In the last 5 minutes of cook time, sprinkle with the shredded Cheddar cheese and bake until melted.
While the sweet potato is baking, drain the sweetcorn. Cut the green capsicum into thin strips. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the chicken thigh, Tex-Mex spice blend, garlic, a pinch of salt and pepper and a drizzle of olive oil.
On a second oven tray lined with baking paper, place the corn kernels, capsicum, a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then spread over half of the tray. Place the chicken on the other half of the tray. Bake until the veggies are tender and the chicken is cooked through, 15-20 minutes. Set the chicken aside to rest for 5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
TIP: Keep the yoghurt plain for the kids if they prefer! While the veggies and chicken are baking, combine the Greek yoghurt and 1/2 a tub of mild chipotle sauce in a small bowl.
In a large bowl, add the baby spinach leaves, roasted veggies and a pinch of salt and pepper. Gently toss to combine.
Thickly slice the chicken. Divide the cheesy sweet potato and roasted veggie mixture between plates. Top with the sliced chicken and a dollop of the chipotle yoghurt.
