Easy Mumbai Yoghurt Chicken
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Easy Mumbai Yoghurt Chicken

Easy Mumbai Yoghurt Chicken

with Roasted Veggie Toss & Mint

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.

Tags:
Not Suitable for Coeliacs
•Naturally Gluten-Free
•Calorie Smart
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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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

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Nutritional Values

per serving
Energy (kJ)2424 kJ
Fat23.5 g
of which saturates11.3 g
Carbohydrate39.4 g
of which sugars12.6 g
Protein48.9 g
Sodium441 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Baking Tray
•Baking Paper

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• Divide Mumbai yoghurt chicken and roasted veggie toss between plates • Serve with mint yoghurt.