Mumbai Yoghurt Chicken
with Roast Veggie Toss & Almonds
This mildly spiced, Indian-inspired chicken dish is served with a vibrant, subtly sweet roast veggie toss, which keeps the carbs down, and the flavour up. Top with a sprinkle of almonds for crunch, and a dollop of yoghurt to bring it all together.
This recipe is under 650kcal per serving and under 30g 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
capsicum
1 bag
Peeled & Chopped Pumpkin
1 bag
Carrot & Zucchini Mix
1 packet
chicken thigh
1 bag
baby spinach leaves
1 clove
garlic
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Roughly chop capsicum. Mince garlic. • Place capsicum, peeled & chopped pumpkin and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken thigh, turning to coat. • When the veggies have 15 minutes remaining, transfer chicken to a second lined oven tray. Bake until cooked through (when no longer pink inside), 14-16 minutes.
• To the tray with the roasted veggies, add baby spinach leaves. • Drizzle with the white wine vinegar. Gently toss to combine. • In a small bowl, combine remaining yoghurt and minced garlic. Stir to combine
• Slice chicken. • Divide Mumbai yoghurt chicken and roast veggie toss between plates. Spoon any juices from the oven tray over the chicken. • Sprinkle with flaked almonds and top with a dollop of garlic yoghurt to serve. Enjoy!