• 150g Chicken Breast Chicken Breast, skinless, grilled
• 200g sweet potato Sweet Potato, baked
• 80g red pepper Red Pepper
• 80g mushrooms Mushrooms
• 50g tzatziki Tzatziki
• 10g lemon juice Lemon Juice
• 30g red onion Red Onion
• 1 tsp dried oregano & smoked paprika
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the peppers and mushrooms, then measure out the sauce ingredients.

2. 2

   Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.

5. 5

   Meanwhile, steam or stir-fry the peppers and mushrooms for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: sweet potato first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.