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Mumbai Yoghurt Chicken
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Mumbai Yoghurt Chicken

Mumbai Yoghurt Chicken

with Roasted Veggie Toss & Cucumber Mint Yoghurt

Mild spices and tangy yoghurt work their magic with succulent chicken thighs 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 and under 40g carbohydrates per serving.

Tags:
Under 40g carbs
Quick Prep
Over 30g protein
Kid Friendly
Under 650kcal
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 packet

Carrot & Zucchini Mix

1 bag

chopped potato

1 packet

chicken thigh

1 bag

baby spinach leaves

1

cucumber

1 bag

mint

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

30 g

butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2351 kJ
Fat22.4 g
of which saturates10.9 g
Carbohydrate39.5 g
of which sugars11.9 g
Protein47.4 g
Sodium745 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. In a small microwave safe bowl, melt the butter. • Place carrot & zucchini mix and chopped potato on a lined oven tray. Top with melted butter, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine. Roast until tender, 20-25 minutes.

2
2

• In a medium bowl, combine Mumbai spice blend, a small dollop of Greek-style yoghurt and a drizzle of olive oil. • Add chicken thigh and toss to coat.

3
3

• Transfer chicken to a second lined oven tray, with a drizzle of olive oil. • Bake chicken until cooked through (when no longer pink inside), 14-16 minutes. • To the tray with the roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Season, then toss to combine. • Finely chop cucumber. Pick mint leaves and thinly slice. • In a small bowl, combine cucumber, mint and remaining Greek-style yoghurt. Season with salt and pepper.

TIP: The spice blend may char slightly on the tray, this adds to the flavour!

4
4

• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Season, then toss to combine. • Finely chop cucumber. Pick mint leaves and thinly slice. In a small bowl, combine cucumber, mint and remaining Greek-style yoghurt. Season with salt and pepper. • Divide Mumbai yoghurt chicken and roasted veggie toss between plates. Dollop with yoghurt dressing to serve. Enjoy!