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Double Mumbai Yoghurt Chicken
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Double Mumbai Yoghurt Chicken

Double Mumbai Yoghurt Chicken

with Roasted Veggie Toss & Cucumber Mint Yoghurt

Mild spices and tangy yoghurt work their magic with succulent chicken tenderloin in this Indian-inspired dish. The vibrant roasted veggies complete the meal, adding a touch of sweetness all while keeping it low cal.

Tags:
Kid Friendly
Over 30g protein
Quick Prep
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 bag

chopped potato

2 packet

chicken tenderloins

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

olive oil

30 g

butter

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)3065 kJ
Fat24.9 g
of which saturates11.7 g
Carbohydrate39.3 g
of which sugars11.8 g
Protein84.1 g
Sodium818 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. • 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.

2
2

• 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.

3
3

• 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. Spread between two oven trays if your tray is getting crowded.

4
4

• 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!