Oven Baked Indian-Spiced Chicken
with Veggie Toss & Garlic Dip
They say that the simple things in life are often the best, so we've taken this piece of inspo to create an easy, satisfying meal of spiced chicken and three veg. Enjoy!
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Mumbai spice blend
baby spinach leaves
Not included in your delivery
white wine vinegar
• Preheat oven to 220°C/200°C fan forced. • Slice carrot (unpeeled) and zucchini into rounds. • Place pre-prepped potato, carrot, zucchini and a drizzle of olive oil on an oven tray lined with baking paper. Season and toss to coat, then bake until tender, 25-30 minutes.
• While the veggies are cooking, finely chop garlic. • Heat a medium frying pan over medium-high heat with a drizzle of olive oil. Add garlic and cook until fragrant, 1 minute. • Transfer to a small bowl and set aside. Allow to cool for 5 minutes. • Add Greek-style yoghurt and stir to combine. Season to taste and set aside.
• When the veggies have 10 minutes remaining, in a medium bowl combine a drizzle of olive oil and Mumbai spice blend. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Add chicken breast to bowl, then turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, in batches, until browned and cooked through (when no longer pink inside), 3-6 minutes each side. • When the veggies have finished roasting add baby spinach leaves and a drizzle of the white wine vinegar to the tray, gently tossing to combine.
• Divide the Indian chicken between plates and serve with roasted veggies. • Serve with garlic yoghurt. Enjoy!