Topped with tandoori chicken and spiced lentils, this sweet potato toast recipe is definitely one to add to the list. Whether you're looking for an easy lunch option or a light dinner, this recipe is sure to hit the spot.
- Serves4
- Cook time20 minutes
- Prep time10 minutes, + 30 mins marinating time
Ingredients
- 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, chopped
- 1/4 cup (75g) Coles Tandoori Marinade
- 1/2 cup (140g) Greek-style yoghurt
- 2 gold sweet potatoes, cut lengthways into 5mm-thick slices
- 1 tbs olive oil
- 400g can lentils, rinsed, drained
- 2 tomatoes, finely chopped
- 1/2 red onion, thinly sliced
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
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Method
Step 1
Combine the chicken, marinade and half the yoghurt in a medium bowl. Cover and place in the fridge for 30 mins to develop the flavours.Step 2
Heat the oil in a medium frying pan over medium heat. Add one-third of the chicken mixture and cook, stirring, for 5 mins or until the chicken is cooked through. Transfer to a heatproof bowl. Repeat, in batches, with the remaining chicken mixture.Step 3
Return the chicken and any juices from the bowl to the pan with the lentils. Cook, stirring, for 2 mins or until the lentils are heated through.Step 4
Meanwhile, heat a sandwich press or medium frying pan over medium heat. Cook the sweet potato, in batches, turning if needed, for 2-3 mins or until sweet potato is golden and tender.Step 5
Divide the sweet potato among serving plates. Top with chicken mixture, tomato, onion, remaining yoghurt, mint and coriander. Season.
Sweet potato toasts with tandoori chicken and lentils
- Serves4
- Cook time20 minutes
- Prep time10 minutes, + 30 mins marinating time
Ingredients
- 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, chopped
- 1/4 cup (75g) Coles Tandoori Marinade
- 1/2 cup (140g) Greek-style yoghurt
- 2 gold sweet potatoes, cut lengthways into 5mm-thick slices
- 1 tbs olive oil
- 400g can lentils, rinsed, drained
- 2 tomatoes, finely chopped
- 1/2 red onion, thinly sliced
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
Description
Topped with tandoori chicken and spiced lentils, this sweet potato toast recipe is definitely one to add to the list. Whether you're looking for an easy lunch option or a light dinner, this recipe is sure to hit the spot.
Method
Step 1
Combine the chicken, marinade and half the yoghurt in a medium bowl. Cover and place in the fridge for 30 mins to develop the flavours.Step 2
Heat the oil in a medium frying pan over medium heat. Add one-third of the chicken mixture and cook, stirring, for 5 mins or until the chicken is cooked through. Transfer to a heatproof bowl. Repeat, in batches, with the remaining chicken mixture.Step 3
Return the chicken and any juices from the bowl to the pan with the lentils. Cook, stirring, for 2 mins or until the lentils are heated through.Step 4
Meanwhile, heat a sandwich press or medium frying pan over medium heat. Cook the sweet potato, in batches, turning if needed, for 2-3 mins or until sweet potato is golden and tender.Step 5
Divide the sweet potato among serving plates. Top with chicken mixture, tomato, onion, remaining yoghurt, mint and coriander. Season.