Easy Mumbai Yoghurt Chicken

Name: Easy Mumbai Yoghurt Chicken with Roasted Veggie Toss & Mint
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 30 g butter; 1 packet chopped veggie mix; 1 packet chopped potato; 1 packet chicken tenderloins; 1 bag mint; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 sachet Mumbai spice blend; 1 packet Greek-style yoghurt

with Roasted Veggie Toss & Mint

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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

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

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

olive oil

30 g

butter

(Contains: Milk;)

1 drizzle

white wine vinegar

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

Cooking Steps

PDF

• 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.