Mumbai Chicken, Kale & Easy-Prep Roast Veg
with Mint Yoghurt
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 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 bag
kale
1 packet
chicken tenderloins
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
mint
Not included in your delivery
olive oil
30 g
butter
(Contains Milk;)
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. In a large frying pan, melt the butter over medium heat. • Roughly tear kale leaves, then discard stems. • 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. • When the veggies have 8 minutes remaining, add kale and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 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. • Roughly chop mint. In a small bowl, combine remaining yoghurt and mint. Season to taste.
Little cooks: Take charge by combining chicken with spice blend and yoghurt!
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add chicken and cook, turning occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Add a drizzle of the white wine vinegar to the roasted veggies. Season, then toss to combine. • Divide Mumbai yoghurt chicken and roasted veggie medley between plates. Serve with mint yoghurt. Enjoy!