Dinner

Chicken Sweet Potato Tray Bake

Chicken thighs roasted with sweet potato wedges, broccoli and a smoky peri-peri glaze. One tray, 45 minutes, no washing up.

StandardGluten Freehigh_protein
684
kcal
59g
Protein
57g
Carbs
35g
Fat
£2.02
Per Serving
⏱ Prep: 15 min 🍳 Cook: 40 min 🍽 Serves 2
🛒 Ingredients
IngredientAmountCalories
Chicken Thighs 2 chicken thighs (skin-on) 708 kcal
Sweet Potatoes 2 medium sweet potatoes 344 kcal
Broccoli 200g broccoli florets 68 kcal
Olive Oil 2 tbsp olive oil 176.8 kcal
Smoked Paprika 1 tsp smoked paprika 8.5 kcal
Peri-Peri Sauce 2 tbsp peri-peri sauce 24 kcal
Greek Yoghurt (0% fat) 4 tbsp Greek yoghurt 34.2 kcal
Lemon 1 lemon 12 kcal
👨‍🍳 Method
  1. 1Preheat oven to 200C.\n2. Cut sweet potatoes into thick wedges. Toss with olive oil, smoked paprika and salt. Spread on a large baking tray.\n3. Place chicken thighs on top. Drizzle with olive oil and season.\n4. Roast for 20 minutes.\n5. Add broccoli florets around the chicken. Drizzle peri-peri sauce over everything.\n6. Return to oven and roast another 20-25 minutes until chicken is cooked through and potatoes are tender.\n7. Serve with a squeeze of lemon and a dollop of Greek yoghurt.

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