One-Dish Tandoori Chicken & Veggie Bake
with Garlic Tortillas & Yoghurt
Roasted in the oven and with tasty, slightly charred edges, chicken thighs are an easy and delicious way to enjoy tandoori flavours. Served with oven-baked veggies plus garlic flatbread, this mild meal is a family winner!
This recipe is under 650kcal per serving.
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
tomato
1
carrot
1 packet
chicken thigh
1 packet
garlic paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
tandoori paste
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. )
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Slice tomato into wedges. • Thinly slice carrot into rounds. • Place veggies in a large baking dish. Drizzle with olive oil and add a pinch of salt and pepper. • Toss to coat and roast until slightly softened, 15 minutes.
• In a medium bowl, combine chicken thigh, Mumbai spice blend, a drizzle of olive oil and a pinch of salt. • When veggies are slightly tender, remove baking dish from oven. Add chicken to the baking dish. • Return dish to oven, and continue baking, until chicken is cooked through, \15-20 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• When chicken has 5 minutes remaining, in a small bowl, combine garlic paste and a drizzle of olive oil. • Spread mini flourtortillas out evenly on a lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Bake until golden, 5-8 minutes.
• To baking dish, stir through tandoori paste, baby spinach leaves, the brown sugar and a splash of water, until combined. • Divide baked tandoori chicken and veggies between plates. Top chicken with Greek-style yoghurt. • Sprinkle over flaked almonds and serve with garlic tortillas. Enjoy!