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 clove
garlic
1 bag
Peeled & Chopped Pumpkin
1 bag
Carrot & Zucchini Mix
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
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. • Cut capsicum into wedges. Mince garlic. • Plac 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 breast, tossing to coat. • When the veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken until browned, 2 minutes each side. Transfer chicken to a second lined oven tray and bake until cooked through, 6-10 minutes.
• To the tray with the roast veggies, add baby spinach leaves. • Drizzle with the white wine vinegar. Gently toss to combine. • To a small bowl, combine reserved 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 a dollop of garlic yoghurt to serve. Enjoy!