400g/14oz carrots, cut into 2cm/1in cubes
handful fresh coriander, finely chopped
3 garlic cloves
1 lemon, quartered
1 large red onion, cut into 8 wedges
400g/14oz sweet potatoes, peeled and cut into 2cm/1in cubes
handful fresh thyme sprigs
salt and freshly ground black pepper
1 tbsp olive oil
2 tsp ras-el-hanout spice mix
4 tbsp low-fat natural yoghurt, to serve
4 chicken breast fillets (about 170g/6oz each)