This is another recipe created by my friend and fellow CrossFitter, Emily. There are multiple reasons why I love this recipe so much. First off, it is a complete, balanced meal all-in-one. Secondly, it is a simple and easy-to-follow recipe. Lastly, it is quite tasty! 

  • 2 sweet potatoes
  • 2 cups Brussels sprouts
  • 1 large shallot
  • 1 cup of your favorite yogurt (I used my homemade plain coconut milk yogurt)
  • 1 tablespoon ground ginger
  • 3 large garlic cloves, minced
  • 2 tablespoons hot Madras curry powder
  • Salt and Pepper
  • 4 boneless skinless chicken breasts

Preheat oven to 425 degrees Fahrenheit. Move an oven rack to the upper third section of the oven.

Peel and cut sweet potatoes into bite size pieces and throw on to a sheet pan. Remove ends of Brussels sprouts and throw away the weird outer leaves that are wrinkly. Cut each Brussels sprout in half through the core, and add to the sheet pan with your sweet potatoes. Cut the shallot into thin rings, separate with your fingers, and toss on to the same sheet pan.

Drizzle all the vegetables with extra virgin olive oil, season with salt and pepper, and toss. Move veggies around so they form a single layer on the sheet pan and the Brussels sprouts are cut-side down.

Combine the yogurt, ginger, garlic, curry powder, salt and pepper in a bowl. Pour a 1/2 cup of the yogurt mixture into a small dish and save for later.

Dredge each piece of chicken in the yogurt mixture and toss thoroughly until coated. Arrange the chicken on top of the vegetables.

Roast for 20 minutes, rotating the pan halfway through. Then flip chicken over and roast for another 20 minutes.

The chicken should be 160-170 degrees Fahrenheit when done. The chicken and vegetables should cook in the same amount of time. Allow the chicken to rest about 5 minutes so all the juices can make their way through the meat.

Add a few tablespoons of plain yogurt to the dish of save-for-later curried yogurt. Taste it – and adjust seasonings to your liking. You might prefer a bit more salt, or a squeeze of lemon juice, or more yogurt. You decide.

Spoon (or in my case with thin homemade yogurt – drizzle) the reserved yogurt over your chicken and vegetables and serve.


Recipe by Emily Whitish at