Chicken, chickpea and sweet potato traybake

• Chicken breast fillets500 g
• Chickpeas (tin)1 tin
• Sweet potatoes500 g
• Peppers2 peppers
• Brown onions150 g
• Natural yoghurt100 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 200°C (180°C fan).
2. Peel the sweet potatoes and cut into 2 cm cubes. Cut the peppers and onion into chunks. Tip onto a large roasting tray with the drained chickpeas, 2 tablespoons of oil, a teaspoon of paprika, a teaspoon of cumin, salt and pepper. Toss well, spread out and roast for 15 minutes.1 tin chickpeas500 g sweet potatoes2 peppers150 g brown onions
3. Cut the chicken into bite-size pieces. Add to the tray, turn everything over and roast for 20 minutes more, until the chicken is cooked through with no pink in the middle and the sweet potato is soft.500 g chicken breast fillets
4. Spoon onto plates and finish with a drizzle of yoghurt.100 g natural yoghurt

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