Double Mumbai Yoghurt Chicken
with Roasted Veggie Toss & Cucumber Mint Yoghurt
Mild spices and tangy yoghurt work their magic with succulent chicken thigh in this Indian-inspired dish. The vibrant roasted veggies complete the meal, adding a touch of sweetness all while keeping it low cal.
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Ingredients
1 bag
chopped potato
2 packet
chicken thigh
1 bag
mint
1 bag
baby spinach leaves
1 bag
Carrot & Zucchini Mix
1
cucumber
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
30 g
butter
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. In a small microwave safe bowl, melt the butter. • Place carrot & zucchini mix with the 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.
• In a medium bowl, combine Mumbai spice blend, the Greek-style yoghurt and a drizzle of olive oil. Add chicken thigh and toss to coat.
• Transfer to lined oven tray with a drizzle of oil. • Bake until cooked through, 14-16 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
• 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!