Baked Sweet Potato with Spiced Chicken and Mint Yogurt
Makes 1 serving

INGREDIENTS
280 g Sweet potato (Raw, peeled weight.)
160 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
80 g Greek yogurt, 0% fat
60 g Cucumber
1 clove, about 3 g Garlic
4 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
1 tsp Curry powder
A squeeze Lemon juice
A few leaves, chopped Fresh mint

METHOD
1. Bake the pricked sweet potato at 200°C for fifty minutes.
2. Cut the chicken into strips, toss with the curry powder and salt, and fry in a sprayed pan over a high heat for six minutes, turning, until browned and no longer pink inside.
3. Grate the cucumber, squeeze out its water and mix with the yogurt, grated garlic, mint and lemon.
4. Split the potato, pile the chicken in and spoon the yogurt over.

Contains milk.
Some blends include mustard seed. Check the jar.

RECIPE NOTES
Squeeze the cucumber hard. Unsqueezed, the yogurt turns to water within minutes.
The chicken can be cooked the night before and eaten cold on the hot potato, which is what usually happens on a weekday.

Full recipe: https://www.getfuel8.com/recipes/baked-sweet-potato-spiced-chicken-mint-yogurt
