Chilli chicken with mint yoghurt and roasted vegetables

Instructions

1 Preheat oven to 180°C. Combine carrot, capsicum, onion, courgettes, kumara, garlic, chilli, ground spices and chicken in a large baking dish. Spray with oil and toss to coat. Remove chicken and transfer to a plate. Roast vegetables for 45 minutes or until almost tender, adding tomatoes in the last 10 minutes of cooking time.

2 Place pitas on oven rack for the last 5 minutes of vegetable cooking time until warmed through and crisp.

3 Meanwhile, spray a large frying pan with oil and place over high heat. Cook chicken for 2–3 minutes on each side or until browned and just cooked through.

4 Meanwhile, chop two-thirds of the mint. Combine mint and yoghurt in a small bowl and set aside.

5 Just before serving, toss baby spinach through roasted vegetables. Serve chicken, bread, vegetables and lemon wedges with mint yoghurt. Scatter with the remaining mint before serving.