Mumbai Spiced Chicken with Cucumber Raita & Roast Pumpkin Wedges
Lean Protein | Healthier Carbs | Packed with Veggies
This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of succulent chicken, aromatic roasted veggies and creamy cucumber raita. Flavour is written all over it!
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 unit
butternut pumpkin
1 portion
cauliflower
1 unit
zucchini
1 unit
carrot
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
2 clove
garlic
1 unit
cucumber
1 packet
chicken breast
1 sachet
Mumbai spice blend
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the butternut pumpkin (unpeeled) into 1cm slices. Cut the cauliflower into small florets. Cut the zucchini and carrot into 2cm half-moons. Spread the pumpkin, cauliflower, zucchini and carrot across two oven trays lined with baking paper, drizzle with olive oil and season with salt and pepper. Roast until tender, 25 minutes. Scatter the brown mustard seeds over the veggies and roast, until golden, 5 minutes.
TIP: You can peel the pumpkin if you prefer!
While the veggies are roasting, finely chop the garlic (or use a garlic press). Finely chop the cucumber. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the Mumbai spice blend, a pinch of salt and pepper and a small drizzle of olive oil. Set aside.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
In a large frying pan, heat a generous drizzle of olive oil and the garlic over a medium-high heat. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the Greek yoghurt, white wine vinegar and cucumber to the garlic oil mixture and stir to combine. Season to taste.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken steaks until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat.
TIP: The chicken is cooked when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
Divide the pumpkin wedges between plates. Add the baby spinach leaves to the remaining veggies on the baking tray and toss to combine. Thickly slice the chicken. Divide the roast veggies and Mumbai spiced chicken between plates. Dollop over the raita sauce and sprinkle over the almonds.