It’s easy to eat four of your five vegies a day with this super-
Winner, winner
SPICED YOGHURT
CHICKEN TRAY BAKE
PREP TIME: 20 MINS
COOK TIME: 1 HOUR
SERVES 2 (AS A MAIN)
2 beetroot, peeled, chopped
300g celeriac, peeled, chopped
2 red onions, cut into wedges
8 cloves garlic, 4 crushed, the rest
left whole, but peeled
1 Tbsp olive oil
1 tsp fennel seeds
11 /2 Tbsp thyme leaves,
plus extra to serve
Zest and juice of 1 lemon
1 tsp Keen’s mustard powder
1 tsp smoked paprika
2 Tbsp Jalna Low Fat Greek
Natural Yoghourt
4 (150g each) bone-in chicken
thighs, skin removed
260g baby spinach leaves
1 Preheat oven to 180°C (fan-
forced). Line a large baking pan
with baking paper. Add beetroot,
celeriac, onions and whole cloves
garlic to pan. Add olive oil, fennel
seeds, 1 Tbsp thyme, half the
lemon zest, and a squeeze of
lemon juice. Toss to combine.
Roast for 20 minutes.
2 Meanwhile, combine
mustard powder, paprika
and 2 Tbsp yoghurt in a bowl.
Add half the crushed garlic,
the remaining lemon zest
and thyme, and juice from
half the lemon. Add chicken
and toss until well coated.
3 Add chicken to baking pan
with vegetables and roast for
40 minutes or until chicken
is cooked through and
vegetables are tender.
4 About 5 minutes before
chicken is ready, wash and
drain spinach leaves. Place
in a large non-stick frying pan
with remaining crushed garlic.
Cook, tossing, over medium
heat until spinach just wilts.
Scatter extra thyme leaves over
chicken and vegetables. Serve. ■
Health
Tip
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(D
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72 NOVEMBER/DECEMBER 2019 diabetic living
mid-week meal