Made with AI
Ginger Turmeric Chicken and Roasted Vegetable Tray
50 min 589 kcal per serving Easy
Ingredients
4 Servings
- Skinless chicken breast900 g
- Sweet potato750 g
- Broccoli600 g
- Red bell pepper400 g
- Extra virgin olive oil30 g
- Plain nonfat Greek yogurt250 g
- Lemon juice60 g
- Garlic20 g
- Ground turmeric6 g
- Fresh ginger15 g
Instructions
- 1
Preheat the oven to 220°C (425°F). Line a large rimmed baking tray with parchment paper.
- 2
Peel the sweet potatoes and cut them into 2 cm cubes. Cut the broccoli into florets and the red bell peppers into bite-sized pieces.
- 3
Cut the chicken breasts into evenly sized chunks approximately 3–4 cm wide.
- 4
Finely grate or mince the garlic and fresh ginger. In a bowl, combine 150 g of the Greek yogurt, 30 g of the lemon juice, all of the garlic, ginger, and ground turmeric.
- 5
Add the chicken to the yogurt mixture and stir until evenly coated. Set it aside while the sweet potatoes begin roasting.
- 6
Toss the sweet potato cubes with 15 g of the olive oil. Spread them on the prepared tray and roast for 15 minutes.
- 7
Toss the broccoli and bell pepper with the remaining 15 g of olive oil. Remove the tray from the oven, turn the sweet potatoes, and add the broccoli and bell pepper.
- 8
Arrange the marinated chicken among the vegetables in a single layer, leaving space between the pieces. Return the tray to the oven and roast for 20–25 minutes, turning the vegetables halfway through.
