Eastern Mediterranean chicken bowl with sweet potato and garlic yoghurt

How to make it

1. 1

   Preheat the oven to 220°C. Peel the sweet potato and cut into roughly 1.5 cm cubes.

2. 2

   Toss the sweet potato with half the olive oil, salt, pepper and a little oregano on a baking tray lined with baking paper. Roast in the oven for about 18–20 minutes until soft and nicely coloured.

3. 3

   Cook the wheat berries in lightly salted water according to the packet instructions.

4. 4

   Mix the chicken pieces with the remaining olive oil, lemon zest, half the lemon juice, oregano, salt and pepper.

5. 5

   Mix the yoghurt, crushed garlic, remaining lemon juice and a little salt and pepper in a bowl to make a creamy dressing.

6. 6

   Heat a pan over medium-high heat and fry the chicken for about 6–8 minutes until cooked through and nicely browned.

7. 7

   Chop the tomatoes, cucumber and red onion.

8. 8

   Assemble the bowl: start with a base of wheat berries and roasted sweet potato. Top with the freshly cooked chicken, fresh vegetables and a generous dollop of garlic yoghurt.