| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 360 grams chicken breast fillets
- 4 tsp extra virgin olive oil 20ml
- 2 tsp garam masala 2g
- 2 tsp sweet paprika 2g
- 2 tsp fresh ginger grated (8g)
- 2 cups mushrooms quartered (150g)
- 2 small sweet potato peeled and diced (320g)
- 2/3 cup water 167ml
- 400 mls tomato passata
- 4 tsp rice malt syrup or honey 20ml
- 1 cup reduced-fat Greek natural yogurt 240g
- 4 cups baby leaf spinach 120g
- 1/2 lemon 15g
Ingredients
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Instructions
- Cube chicken breast. Heat pan over medium heat and add oil. Add the sweet potato and stir fry for 10-15 minutes.
- Add garam masala, sweet paprika and ginger and stir to coat potato.
- Add chicken breast and mushrooms and stir again.
- Reduce heat to low, add passata, water and rice malt syrup and simmer for 7-8 minutes until the chicken is cooked and sweet potato is tender.
- Remove from heat, cool slightly and stir through yogurt.
- Serve with baby leaf spinach and a wedge of lemon.
Recipe Notes
330 calories per serve