Mumbai Yoghurt Chicken
with Roasted Veggie Toss & Cucumber Mint Yoghurt
Mild spices and tangy yoghurt work their magic with succulent chicken 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 bag
Carrot & Zucchini Mix
1 packet
chicken tenderloins
1 bag
baby spinach leaves
1
cucumber
1 bag
mint
1 bag
chopped potato
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. • Cut potato into bite-sized chunks. • Place carrot & zucchini mix and 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 chicken tenderloins, Mumbai spice blend, a small dollop of Greek-style yoghurt and a drizzle of olive oil. Season.
Little cooks: Help toss the chicken in the seasoning.
• Preheat oven to 240°C/220°C fan-forced. Place chicken tenderloins on lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Add baby spinach leaves and a drizzle of the 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!