Mumbai Yoghurt Chicken
with Roasted Veggie Toss & Cucumber Mint Yoghurt
Mild spices and tangy yoghurt work their magic with succulent chicken thighs 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 and under 40g carbohydrates 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
Carrot & Zucchini Mix
1 bag
chopped potato
1 packet
chicken thigh
1 bag
baby spinach leaves
1
cucumber
1 bag
mint
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. In a small microwave safe bowl, melt the butter. • Place carrot & zucchini mix and chopped potato on a lined oven tray. Top with melted butter, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine. Roast until tender, 20-25 minutes.
• In a medium bowl, combine Mumbai spice blend, a small dollop of Greek-style yoghurt and a drizzle of olive oil. • Add chicken thigh and toss to coat.
• Transfer chicken to a second lined oven tray, with a drizzle of olive oil. • Bake chicken until cooked through (when no longer pink inside), 14-16 minutes. • To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Season, then toss to combine. • Finely chop cucumber. Pick mint leaves and thinly slice. • In a small bowl, combine cucumber, mint and remaining Greek-style yoghurt. Season with salt and pepper.
TIP: The spice blend may char slightly on the tray, this adds to the flavour!
• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Season, then toss to combine. • Finely chop cucumber. Pick mint leaves and thinly slice. In a small bowl, combine cucumber, mint and remaining Greek-style yoghurt. Season with salt and pepper. • Divide Mumbai yoghurt chicken and roasted veggie toss between plates. Dollop with yoghurt dressing to serve. Enjoy!