Mumbai Yoghurt Chicken
with Roasted Veggie Toss & Cucumber Mint Yoghurt
Mild spices and tangy yoghurt work their magic with succulent chicken 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.
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.
Carrot & Zucchini Mix
baby spinach leaves
Mumbai spice blend
Not included in your delivery
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. In a small microwave safe bowl, melt the butter. • Cut potato into bite-sized chunks. • Place carrot & zucchini mix and 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 chicken tenderloins, Mumbai spice blend, a small dollop of Greek-style yoghurt and a drizzle of olive oil. Season.
Little cooks: Help toss the chicken in the seasoning.
• Preheat oven to 240°C/220°C fan-forced. Place chicken tenderloins on lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Add baby spinach leaves and a drizzle of the 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!