Approx. 400g chicken breast (2 small)
½ tsp smokey paprika
½ tsp cinnamon
½ tsp dried chili
½ tsp ground cumin
Salt, black pepper
1 tbsp honey
3 tbsp extra virgin olive oil
1 large sweet potato, sliced 5mm thick rounds
1 large zucchini, sliced 1cm thick rounds
1 small red and green capsicum, sliced into large pieces
1 red onion, cut into thick wedges
½ lemon, sliced into rounds
½ punnet grape tomatoes
1/3 cup mixed, marinated olives
100g tub Fresh Fodder Tzatziki
Handful each coriander and flat leaf parsley, roughly chopped
Preheat your oven to 230C
Cut each chicken breast into 3 pieces. On a medium baking tray, combine the marinade ingredients with half the olive oil and add the chicken, tossing well to marinate. Transfer to a plate then add the prepared veggies and lemon, the remaining oil, some seasoning and toss in the tray, getting some remaining marinade over them.
Lay the chicken pack over and roast in the preheated oven for 20 minutes. At 15 minutes scatter the tomatoes and olives over the tray and return to the oven for 5 minutes so the tomatoes begin to burst.
Serve with the tzatziki spooned over and the herbs scattered.