Preparation time is 45minutes
Cook time is 35minutes
Total time is 1hours 20minutes
Serve is for 1 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
1
- 1/2 cup fresh pineapple, diced (for snack)
- 2/3 cup sweet potato, cubed, roasted
- 2-3 cherry tomatoes
- 1teaspoons shredded coconut, toasted (for snack)
- 1/2teaspoons ground coriander
- 1/2teaspoons turmeric
- 125grams Greek style natural yoghurt (for snack)
- 2 chicken lovely legs
- 2teaspoons lemon juice
- 1/4 cup reduced-fat coconut milk
Nutrition per serving
3150kJ / 753Cal
3150 Kilojoules or 753 Calories
36% of daily energy intake*
Protein
57.8grams
Fat
44.2grams
Carbs
27.0grams
Sugars
19.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 1
Lunch: Combine coconut milk, lime juice and spices in a shallow glass or ceramic dish. Add chicken legs and stir to coat. Cover and set aside in fridge for at least 30 minutes to marinate. Preheat oven to 200ºC. Place a small wire rack over a baking tray lined with baking paper. Drain chicken of excess marinade and place on prepared rack. Bake for 30-35 minutes or until or until the juices run clear when the drumsticks are pierced in the thickest part. Set aside to cool. Cover and refrigerate until ready to pack in lunch box. Serve with sweet potato and cherry tomatoes. Snack 1: Place yoghurt in an airtight container and top with coconut. Snack 2: Cut pineapple into stars and thread on short straws.
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