Grilled Greek Yogurt-Marinated Chicken
- 23 Mar - 29 Mar, 2024
· 2 large sweet potatoes
· 2tbsp olive oil
· ½ cauliflower head, cut into ¼ pieces (optional)
· 2 garlic cloves, minced
· ½ white onion, chopped
· 1 red bell pepper, chopped
· 1 large zucchini, chopped
· ¼ cup corn
· 1 cup diced tomatoes
· 1x540ml can of chickpeas
· 1 cup vegetable/chicken broth
· 1tsp cumin
· 1tsp chilli powder
· 1tsp oregano leaves
· 1tsp salt
· Avocado, coriander, lime wedges to serve
Preheat oven to 180°C and line a baking sheet with parchment paper. Slice sweet potatoes in half and lightly coat with olive oil. Drizzle cauliflower with olive oil and sprinkle with a pinch of cumin and salt. Place both on baking sheet for 20 minutes then flip over cauliflower and place back in oven for 25 minutes. To make the filling, heat a tablespoon of olive oil in a medium saucepan. Add garlic and onion, and sauté for approximately five minutes. Add all remaining ingredients and simmer for 15 minutes. Once everything is cooked, lightly scoop out a small amount of the sweet potato (to make it look like a boat). Mash the scoop into the chickpea mixture and top the boat with it. Add cauliflower to plate along with a side salad (optional). Garnish with avocado, coriander and lime wedges.
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