Ingredients

• 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, trimmed, chopped¼ cup (75g) Coles Tandoori Marinade
• 1/4 cup (75g) Coles Tandoori Marinade
• 1/2 cup (140g) Greek-style yoghurt
• 2 medium gold sweet potatoes, cut lengthways into 5mm-thick slices
• 1 tbs olive oil
• 400g can lentils, rinsed, drained
• 2 tomatoes, finely chopped
• 1/2 red onion, thinly sliced
• 1/4 cup mint leaves
• 1/4 cup coriander leaves

Method

• Step 1 Combine the chicken, marinade and half the yoghurt in a medium bowl. Cover and place in the fridge for 30 mins to develop the flavours.
• Step 2 Heat the oil in a medium frying pan over medium heat. Add one-third of the chicken mixture and cook, stirring, for 5 mins or until the chicken is cooked through. Transfer to a heatproof bowl. Repeat, in batches, with the remaining chicken mixture.
• Step 3 Return the chicken and any juices from the bowl to the pan with the lentils. Cook, stirring, for 2 mins or until the lentils are heated through.
• Step 4 Meanwhile, heat a sandwich press or medium frying pan over medium heat. Cook the sweet potato, in batches, turning if needed, for 2-3 mins or until sweet potato is golden and tender.
• Step 5 Divide the sweet potato among serving plates. Top with chicken mixture, tomato, onion, remaining yoghurt, mint and coriander. Season.