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.
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
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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!