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Creamy Chicken Traybake with Sweet Potato and Seasonal Veggies
This is one of my favorite weeknight dinners because it feels comforting, but it still stays simple and high in protein.
A colorful oven-baked dinner with chicken breast, sweet potato, and roasted vegetables, finished with a fresh yogurt sauce.
Ingredients
Nutrition per serving
Instructions
- 1
Preheat the oven to 200°C (392°F).
- 2
Spread the sweet potato and red onion on a baking tray. Drizzle with 1 tbsp olive oil, half of the spices, salt, and pepper. Toss well.
- 3
Roast for 15 minutes.
- 4
In the meantime, mix the diced chicken with the remaining 1 tbsp olive oil, spices, salt, and pepper.
- 5
Add the chicken, zucchini, and red bell pepper to the tray. Toss everything together and spread evenly.
- 6
Roast for another 20 minutes, stirring halfway, until the chicken is cooked through and the vegetables are tender.
- 7
Mix the Greek yogurt with garlic, lemon juice, salt, and pepper.
- 8
Serve the traybake with the yogurt sauce on top.
Simple, unprocessed, and nutritious: The Traybake
A traybake is the perfect way to cook a large amount of unprocessed vegetables and proteins all at once. Sweet potatoes have a lower glycemic index than regular potatoes, keeping your blood sugar stable and preventing energy dips. The creamy texture comes from healthy sources, allowing you to enjoy comfort food without the negative effects of heavy cream or sugary sauces.
Variation & Convenience
This is the ultimate busy weeknight recipe. Use whatever veggies you have left in the fridge; bell peppers, zucchini, and red onion work great. For a vegetarian version, swap the chicken for cubed tempeh or tofu.
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Looking for a complete nutrition plan? Our recipe index will guide you through every step.
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