Solo: Portuguese Chicken

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Solo: Portuguese Chicken

Spicy skewers of juicy, smoked paprika chicken, with roasted sweet potatoes topped with coriander yoghurt. Green salad on the side.

Ingredients to serve 1

  • 2 x chicken breasts
  • 6 x bamboo skewers
  • 1 tsp x smoked paprika
  • ¼ tsp x cayenne pepper
  • ½ tsp x dried oregano
  • 1½ cloves x garlic – crush, peel and chop finely
  • ¼ x lemon – halve and juice
  • 30ml x yoghurt
  • 5g x fresh coriander - chop
  • ½ x sweet potato – cut into quarters
  • 20g x baby spinach
  • 10g x green pitted olives
  • 1½ tbsp x olive oil for salad dressing (from your pantry)
  • . x olive oil for cooking (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x tin foil (from your pantry)


Step 1

Prep: Preheat oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Sweet potatoes: Line a baking sheet with tin foil. Place the sweet potato quarters on the sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 30 minutes.

Step 3

Chicken: Cut the chicken into long strips lengthways (about 4 strips per breast). Place the smoked paprika, cayenne, dried oregano, garlic, salt and pepper in a large bowl and mix to combine. Add the chicken and a few glugs of olive oil and toss well to coat. Thread the chicken onto the skewers.

Step 4

Place a large frying pan (or grill pan) on high heat. When hot, add the chicken skewers in a single layer and cook for about 3 to 4 minutes on each side until cooked through. Don’t crowd the pan, cook in batches if your pan is not big enough.

Step 5

Yoghurt sauce: Mix these ingredients in a small bowl: yoghurt, coriander, salt and pepper.

Step 6

Salad: Mix these ingredients in a cup to make the salad dressing: olive oil (see quantity above), lemon juice, salt and pepper. Place the baby spinach leaves and olives in a salad bowl. Drizzle with salad dressing.

Step 7

To serve: Plate the skewers and sweet potatoes and dot with the yoghurt sauce.