Yogurt Marinated Chicken with Roasted Pak Choi and Carrots

Instructions

1. 1

   In a large bowl, combine the plain low-fat yogurt, cumin, paprika, chili powder, and salt. Mix well to form a marinade.

2. 2

   Cut the chicken breast into strips or bite-sized pieces. Add the chicken to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).

3. 3

   Preheat your oven to 200°C (390°F).

4. 4

   While the chicken is marinating, wash and halve the pak choi. Peel and slice the carrots into sticks. Peel and slice the onion into wedges.

5. 5

   Place the pak choi, carrots, and onion on a baking tray. Drizzle with olive oil and toss to coat evenly. Season with a pinch of salt if desired.

6. 6

   Roast the vegetables in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.

7. 7

   While the vegetables are roasting, heat a non-stick skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess marinade drip off.

8. 8

   Cook the marinated chicken pieces for 5-7 minutes on each side, or until fully cooked and golden brown.

9. 9

   Serve the yogurt marinated chicken alongside the roasted pak choi, carrots, and onions. Enjoy your meal!