Easy Mumbai Yoghurt Chicken
with Roasted Veggie Toss & Mint- Milk
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.*
Ingredients
1 packet
chopped veggie mix
1 packet
chopped potato
1 packet
chicken tenderloins
1 bag
mint
1 bag
baby spinach leaves
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
30 g
butter
(Contains: Milk;)
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a large frying pan over a medium heat, melt the butter. • Place chopped veggie mix and chopped potato on a lined oven tray. Top with melted butter and a drizzle of olive oil. Season with salt and pepper, then toss to combine. Roast until tender, 20-25 minutes.
• Meanwhile, combine Mumbai spice blend, a drizzle of olive oil and a small dollop of Greek-style yoghurt in a medium bowl. Add chicken tenderloins. Season, then turn to coat. Set aside. • Roughly chop mint. In a small bowl, combine remaining yoghurt and mint. Season to taste.
• Return frying pan to a medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes each side. • Add baby spinach leaves and a drizzle of white wine vinegar to roasted veggie tray. Season, then toss to combine.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
TIP: Chicken is cooked through when it’s no longer pink inside.
• Divide Mumbai yoghurt chicken and roasted veggie toss between plates • Serve with mint yoghurt.
