RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 x 400g bag Birds Eye Sweet Potato
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons whole cumin seeds
  • 1 teaspoon ground cinnamon
  • 2 medium sized chicken breast, trimmed
  • 180g Jalna Lactose Free Greek yoghurt
  • 1 teaspoon sriracha chilli sauce
  • 1 x 250g Coles black rice ready eat microwave pouch
  • 3 cups baby spinach leaves
  • 1/3 cup pepita seeds, toasted, slightly crushed

HERB OIL:

  • ¼ bunch basil, leaves picked
  • ¼ bunch coriander, washed, chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • Pinch sea salt flakes
  • ¼ cup Cobram Estate Classic EVOO

METHOD:

  • Preheat the oven to 180 degrees C.
  • Toss the sweet potato and chicken breasts with the extra virgin olive oil, cumin seeds, cinnamon and a pinch of sea salt flakes. Place onto lined oven trays and bake in the oven for 30-35 minutes, or until the sweet potato is tender and the chicken is cooked through.
  • Meanwhile blitz the herb oil ingredients in a blender until smooth and bright green. Gently swirl the yoghurt and sriracha sauce together, so it has streams running through it.
  • Mix the black rice and spinach together in a bowl and place onto the base of a serving platter. Slice the chicken into 1/2 cm strips and arrange over the top of the spinach along with the roasted sweet potato. Drizzle over the chilli yoghurt, herb oil and scatter with crushed pepita seeds. Serve warm.

Our friends at Wine Selectors recommend pairing this dish with a Rose or pinot grigio

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