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Prep 10 mins
Cooking 50 mins
Serves 2-4

Health-nuts stand by...this one is right up your alley! 


Chop the sweet potato into rough cubes and place them in a roasting dish. Drizzle with 2 tablespoons of olive oil, top with salt and pepper to taste before tossing together to ensure the potato is well coated. Clean hands are always best for this – then place in the oven at 200ºC for 15-20 minutes.

Flavour the chicken by placing the pieces in a bowl and sprinkling generously with the Cape Herb & Spice Texan Steakhouse Rub Seasoning together with a tablespoon of olive oil. Get stuck in with your hands again to mix together well.

Once the sweet potatoes are half cooked, remove them from the oven and push them to one side of the roasting dish. Place the chicken pieces and broccoli on the other side with another drizzle of olive oil. Pop the dish back into the oven for another 20 minutes or so - until the veggies and chicken are cooked through. In the meantime,

Whip up a quick dressing by combining yoghurt, lemon juice, sweet chilli sauce and milk. Mix well and season to taste. 

Once ready, divide the cooked quinoa (or rice) between two bowls to create a bed before adding the chicken, broccoli and sweet potato; topping with the sautéed kale. Finish off with a drizzle of the dressing if desired.

*Keep an eye out for our Texan Chicken & Sweet Potato Bowls video on YouTube:

Recipe, photography & video by: Jane Bjorkman of Baking-Ginger