Baked Sweet Potato with Spiced Chicken and Mint Yogurt

Make baked sweet potato with spiced chicken and mint yogurt, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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