Easy Weeknight Rotisserie Chicken with Sweet Potatoes & Tzatziki
Yield:
4 servings
Prep Time:
10 minutes
Cook Time:
20 minutes
Additional Time:
1 hour
Total Time:
1 hour 30 minutes
Ingredients
- 2 medium sized yams
- 1/2 red onion, sliced
- 2 tsp. coconut oil melted
- 1 tsp. mexican spice mix (Trader Joe's Everything but the Elote is a great option)
- 1 store-bought rotisserie chicken
- Tzatziki:
- 2 cups plain full fat Greek yogurt
- 1 large English cucumber, peeled and seeded, finely chopped
- 2 tsp Unrefined sea salt
- 2 Tbsp Extra virgin olive oil
- Juice of one fresh lemon
- 5 cloves Garlic, peeled and finely minced
- 1⁄4 cup Fresh cilantro, coarsely chopped*
- Unrefined sea salt and black pepper to taste
Instructions
Tzatziki 1 HOUR IN ADVANCE:
- Place chopped cucumber in a colander and sprinkle with sea salt.
- Mix the salt into the cucumber. Cover with plastic wrap or a plate and allow the liquid to drain from the cucumber for 1 hour.
- Using a paper towel, remove any excess liquid from the drained cucumber. Transfer to a mixing bowl. Add remaining ingredients and mix until well combined.
Sweet Potatoes:
- Preheat oven to 400F. Prep and line a baking sheet.
- Peel and chop sweet potatoes into bitesize pieces. Spread across the baking sheet and add sliced onions.
- Drizzle with the coconut oil and seasoning of your choice.
- Roast for approx. 20 min or until sweet potatoes are tender.
To Serve:
- Spread a portion of tzatziki on your plate, and add a scoop of sweet potatoes and 1/4 rotisserie chicken. Enjoy!
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