The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chicken, Roasted Aubergine Yoghurt & Sugar Snaps
Freshen up chicken night with this serve, starring homemade aubergine yoghurt, a medley of roasted veg and sweet sugar snaps. The main event – your tender chicken breast – is, as always, British and free-range.
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 200g sugar snap peas
- 160g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 onion
- 2 aubergine
- 6 radish
- 4 British Free Range chicken breasts
- 600g baby potatoes
- 2 tbsp red wine vinegar
Nutritional Information
Calories: 495
Protein: 48g
Carbs: 35g
Fat: 18g
Chicken, Roasted Aubergine Yoghurt & Sugar Snaps
Freshen up chicken night with this serve, starring homemade aubergine yoghurt, a medley of roasted veg and sweet sugar snaps. The main event – your tender chicken breast – is, as always, British and free-range.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Halve the aubergines and drizzle with 1 tbsp oil and season with sea salt. Place on a lined baking tray and roast for 25-30 mins, until soft.
- Halve the potatoes and radishes lengthways and add to another lined baking tray. Peel and halve the onion. Cut one half into wedges and add to the tray. Drizzle over 1 tbsp oil, season with sea salt and black pepper and roast for 25-30 mins. With the remaining onion, make a quick pickle. Finely dice the half onion and add to a small bowl with the vinegar. Leave to pickle.
- Heat a medium frying pan with 1 tbsp oil on a high heat. Cook the chicken breasts for 2-3 mins on each side until golden brown, then add to the baking tray with the potatoes and cook for a further 15-20 mins. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary then leave to rest.
- Finely chop the roasted aubergines until almost mashed. Add to a bowl and mix with the yoghurt; season with sea salt and black pepper.
- Boil a kettle. Place the sugar snaps in a saucepan and cover with lightly salted boiling water. Boil for 2-3 mins or until cooked with a slight bite. Drain then season with sea salt and black pepper.
- Spread the aubergine over plates and top with the potatoes, radishes and sugar snaps. Slice the chicken and place alongside. Garnish with the pickled onion and drizzle over a little vinegar to serve.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.