The finished recipe. Baked Sweet Potato with Spiced Chicken and Mint YogurtIngredients 1 to 6. 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.)Ingredients 7 to 9. 1 tsp Curry powder. A squeeze Lemon juice. A few leaves, chopped Fresh mintStep 1. Bake the pricked sweet potato at 200°C for fifty minutes.Step 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.Step 3. Grate the cucumber, squeeze out its water and mix with the yogurt, grated garlic, mint and lemon.Step 4. Split the potato, pile the chicken in and spoon the yogurt over.
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