Combine our popular mild Souk Market spice blend with yoghurt for a tasty marinade that keeps chicken tender as it bakes. Paired with roast veggies and creamy fetta, this nutritionally balanced meal is a flavour sensation!
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Souk Market spice blend(May be present Gluten)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
baby spinach leaves
salt (for the veggies)
salt (for the chicken)
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato and carrot (both unpeeled) into 1cm cubes. Cut the tomato into 2cm chunks. Cut the red onion into 1cm wedges. Cut the zucchini into 1cm half-moons. Place the sweet potato, carrot, tomato, onion, zucchini and salt (for the veggies) on an oven tray lined with baking paper. Drizzle with olive oil and season with pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Cut the veggies to size so they cook in time. TIP: Divide the veggies between two trays if they can’t fit in a single layer.
While the veggies are roasting, finely grate the garlic. Slice the lemon (see ingredients) into wedges. In a medium bowl, combine the garlic, souk market spice blend, salt (for the chicken), 1/2 the Greek yoghurt and a squeeze of lemon. Add the chicken breast and toss to coat. Set aside.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until golden, 2-3 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes. Set aside.
TIP: Chicken is cooked through when no longer pink inside.
While the chicken is baking, combine the remaining Greek yoghurt and a squeeze of lemon in a small bowl. Season to taste and set aside. Transfer the roasted veggies to a large bowl, add the baby spinach leaves and crumble in 1/2 the fetta. Gently toss to coat. Season to taste.
Slice the chicken. Divide the roast veggie toss between bowls and crumble over the remaining fetta. Top with the chicken slices, the lemon yoghurt and the flaked almonds. Serve with the remaining lemon wedges.