Ingredients


1 tbsp chili paste

½ x 500g pot lactose free natural yogurt

4 skinless chicken breasts, slashed

1 small pumpkin, peeled, deseeded and cut into long wedges

2 potatoes, cut into wedges














Method


Heat oven to 200C/180C fan/ gas 6. Mix 1 tbsp of the chili with 3 tbsp of the lactose free yogurt.

Rub all over the chicken breasts and set aside to marinate while you start the veg.

Toss the pumpkin and potatoes with remaining chili, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), and some seasoning in a large roasting tin. Roast for 10 mins.

Remove veg from the oven, add the chicken to the tin, then roast for a further 20-25 mins until the chicken and veg are cooked through.

Serve with the remaining lactose free yogurt on the side, and a big bowl of couscous or rice.


Recipe adapted from: Good Food

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