Easy Mumbai Yoghurt Chicken

Name: Easy Mumbai Yoghurt Chicken with Roast Veggie & Spinach Toss
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 capsicum; 1 carrot; 1 portion cauliflower; 1 packet chicken thigh; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet crushed peanuts; 1 packet Mumbai spice blend; 1 packet Greek-style yoghurt

with Roast Veggie & Spinach Toss

4.5(657)

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Calories

:

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Protein

:

41.4g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Under 30g carbs

Not Suitable for Coeliacs

Calorie Smart

Allergens:

Peanuts
Milk
Gluten
Milk
Sesame
Soy
May contain traces of allergens
Wheat
Almond
Brazil nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Pine Nut
Pistachio
Walnut

Whipped up in four simple steps, this mildly spiced, Indian-inspired chicken dish will leave everyone wanting more. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

capsicum

1

carrot

1 portion

cauliflower

1 packet

chicken thigh

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 packet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)1755 kJ

Fat17 g

of which saturates5.2 g

Carbohydrate21.3 g

of which sugars18.7 g

Dietary Fibre5.9 g

Protein41.4 g

Sodium478 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum, carrot and cauliflower into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: If your oven tray is crowded, divide between two trays.

2

• Cut chicken thigh into 2cm chunks. • In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a pinch of salt. Add chicken, tossing to coat. • When veggies have 10 minutes remaining, heat a large frying pan over a high heat with a drizzle of olive oil. Once hot, cook chicken, tossing, until browned and cooked through, 4-6 minutes. Season to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

3

• When roast veggies are slightly cooled, add baby spinach leaves to the oven tray. • Drizzle with white wine vinegar, then gently toss to combine.

4

• Divide roast veggie and spinach toss between plates. Top with Mumbai yoghurt chicken, spooning over any juices from the pan. • Serve sprinkled with crushed peanuts and a dollop of remaining yoghurt.