• 140g Chicken Thigh Chicken Thigh, skinless, roasted
• 160g sweet potato Sweet Potato, baked
• 80g cherry tomatoes Cherry Tomatoes
• 80g asparagus Asparagus
• 5g olive oil Olive Oil
• 15g lemon juice Lemon Juice
• 6g garlic Garlic
• 30g feta Feta
• 1 tsp dried oregano
• 20g red onion Red Onion

1. 1

   Prep everything first: wash and trim the cherry tomatoes and asparagus, 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

   Toss the chicken thighs in half the sauce and roast at 200°C (180°C fan) for 22-25 minutes, until caramelised at the edges and cooked through.

4. 4

   Whisk the olive oil, lemon juice, garlic and oregano into a dressing. Crumble over the feta when serving.

5. 5

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

6. 6

   Build the bowl: sweet potato first, then the veg and chicken thigh, spooning over any remaining sauce. Finish with the red onion.

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