Easy Mumbai Yoghurt Chicken
with Roasted Veggie Toss & Mint
Mild spices and tangy yoghurt work their magic with succulent chicken tenderloins in this Indian-inspired dish. The vibrant roasted veggies complete the meal, adding a touch of sweetness all while keeping it low cal.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
chopped veggie mix
1 packet
chopped potato
1 packet
chicken tenderloins
1 bag
mint
1 bag
baby spinach leaves
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
30 g
butter
(Contains Milk;)
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a large frying pan over a medium heat, melt the butter. • Place chopped veggie mix and chopped potato on a lined oven tray. Top with melted butter and a drizzle of olive oil. Season with salt and pepper, then toss to combine. Roast until tender, 20-25 minutes.
• Meanwhile, combine Mumbai spice blend, a drizzle of olive oil and a small dollop of Greek-style yoghurt in a medium bowl. Add chicken tenderloins. Season, then turn to coat. Set aside. • Roughly chop mint. In a small bowl, combine remaining yoghurt and mint. Season to taste.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes each side. • Add baby spinach leaves and a drizzle of white wine vinegar to roasted veggie tray. Season, then toss to combine.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it’s no longer pink inside.
• Divide Mumbai yoghurt chicken and roasted veggie toss between plates • Serve with mint yoghurt.