• 150g Chicken Breast Chicken Breast, skinless, grilled
• 200g sweet potato Sweet Potato, baked
• 80g red pepper Red Pepper
• 80g peas Peas, frozen, boiled
• 25g curry paste Curry Paste, tikka
• 60g greek yoghurt Greek Yoghurt, 0% fat
• 10g lemon juice Lemon Juice
• fresh coriander & a pinch of garam masala

1. 1

   Prep everything first: wash and trim the peppers and peas, 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

   Combine the tikka paste, yoghurt and lemon juice. Coat the protein and leave for at least 10 minutes (or overnight) before cooking.

5. 5

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

6. 6

   Build the bowl: sweet potato first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the fresh coriander & a pinch of garam masala.

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