Light Greek-style Chicken Breast, Sweet Potato & Asparagus Plate
Light Greek-style Chicken Breast, Sweet Potato & Asparagus Plate brings Greek flavour to a plate that delivers 55g of protein for 488 kcal. A reliable weeknight dinner that reheats beautifully for meal prep.
Ingredients
- 150g Chicken Breast
- 160g sweet potato
- 80g courgette
- 80g asparagus
- 50g tzatziki
- 10g lemon juice
- 30g red onion
- 1 tsp dried oregano & smoked paprika
- 40g cucumber
Method
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1
Prep everything first: wash and trim the courgette and asparagus, then measure out the sauce ingredients.
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2
Cube the sweet potato and roast at 200°C for 25 minutes until soft and caramelised.
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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).
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4
Rub the protein with oregano, paprika and lemon. Spoon over cool tzatziki and scatter with the sliced red onion when serving.
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5
Meanwhile, steam or stir-fry the courgette and asparagus for 3-5 minutes until just tender with a little bite.
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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.