Welcome to Day 5 of My Easy, High Protein Lunches for Busy W

• porsjoner: Serves 4
• total tid: 52 minutes

Ingredienser

500g skinless chicken breast

600g sweet potato, diced into small cubes

1 red capsicum, sliced

1 yellow or orange capsicum, sliced

1 red onion, cut into wedges

2 medium zucchinis, sliced into half moons

1 bunch broccolini, cut into thirds

2 tbsp tomato paste

1 tbsp extra-virgin olive oil

40g feta, crumbled

25g dried cranberries

Fresh parsley or coriander, to serve

Shawarma seasoning

2 tsp ground cumin

2 tsp smoked paprika

1 tsp ground coriander

1 tsp garlic powder

1 tsp onion powder

1/2 tsp cinnamon

1/2 tsp turmeric

1/2 to 3/4 tsp salt

Black pepper, to taste

2 garlic cloves, crushed

1 tbsp lemon juice

Garlic yoghurt

200g low-fat, natural Greek Yoghurt

1 small garlic clove, crushed

2 tsp lemon juice

Pinch of salt

Fremgangsmåte

Preheat oven to 200°C fan forced.

Cut each chicken breast into about 3 to 4 large chunks.

Add the sweet potato, capsicum, red onion and zucchini to a large baking tray or lasagna dish. Add the chicken pieces across the tray and stir.

In a small bowl, mix the extra-virgin olive oil, tomato paste, garlic, lemon juice and all shawarma spices. Spoon over the tray and toss everything really well so the chicken and veg are coated evenly.

Spread into one even layer and roast for 25 minutes, stirring after 15 minutes.

Add the broccolini, toss gently, then return to the oven for another 10 to 15 minutes until the sweet potato is golden and the chicken is cooked through.

Mix together the garlic yoghurt ingredients.

Finish with feta, dried cranberries and fresh parsley or coriander.

Divide into 4 serves and top each one with a generous dollop of garlic yoghurt.

Per serve: ~440 cals | 40g protein | 51g carbs | 8g fat | 9g fibre

Save this one for your next meal prep week 🤍

Comment “me” if you want me to keep going with this series 🙋🏻♀️