Roasted Tandoori Chicken, Sweet Potato Steaks and Greens with a Drizzle of Spiced Lemon Yoghurt

Your initial time investment is a short and sweet 5 minutes of mixing the marinade together and coating the chicken to be marinaded for 24 hours.

From here, you can achieve the wafts of eastern scents pervading your kitchen from a perfectly roasted meal in just 20 minutes.

A stunning balance of high quality protein, fats and carbs. What else would you want for the mid week?

Paleo, gluten free, dairy free and extremely nutritious and satiating.


  • 4 boneless, skinless chicken thighs
  • 2 medium sweet potatoes
  • 1 bunch broccolini
  • 1/3 cup coconut yogurt (for marinading)
  • 3 garlic cloves minced
  • 1 tsp garem masala
  • 1 tsp paprika
  • pinch of salt and pinch of pepper
  • 1 tsp chili flakes
  • 1tsp ginger powder
  • 1tsp turmeric
  • 1 tsp ground coriander seed
  • sumac to garnish and enhance

The Sauce to go atop can be prepared the night before and will keep 4 days in the fridge (so long as your coconut yoghurt is within that use by time frame)

It’s stunning on curries, fish and stir fries so feel free to do a bigger batch if you wish.

  • 1/2 cup coconut yoghurt
  • juice of one lemon
  • 1/2 tsp cardomen
  • 1/2 tsp cumin
  • 1 tsp turmeric
  • pinch of salt

Simply mix together with a fork or whisk until smooth


  1. First pre heat your oven to 200 degrees celsius and get a a litre of water onto boil in your kettle or stove top. In the meantime, finely slice your sweet potato.
  2. Line a tray with baking paper or a smidge of coconut oil and arrange your chicken and sweet potato slices. Spoon remnants of your yogurt marinade onto the sweet potato and pop into the oven for 16 minutes.
  3. Place broccolini into a pot and blanch with your boiled water for about ten minutes so t retains a lovely crunch and sweetness.
  4. Once the chicken and sweet potato have roasted, remove tray for the oven safely and use tongs to arrange the chicken and sweet potato onto a plate. Shake excess water off the broccolini to go onto the plate.
  5. Drizzle with a your yogurt sauce, sprinkle with sumac and you are good to go.

The above makes 2 serves. The following macros are per serve:

Per serve: 669kcal 39gC 31gF 58gP

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