Our Plans
Oven Baked Indian-Spiced Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Oven Baked Indian-Spiced Chicken

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!

Allergens:
Milk

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.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

zucchini

1 bag

chopped potato

2 clove

garlic

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

chicken breast

1 sachet

Mumbai spice blend

1 bag

baby spinach leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

sideBannerName

Nutritional Values

Energy (kJ)1879 kJ
Fat10.4 g
of which saturates3.6 g
Carbohydrate35.7 g
of which sugars9.1 g
Protein50 g
Sodium706 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Medium Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide the Indian chicken between plates and serve with roasted veggies. • Serve with garlic yoghurt. Enjoy!