HelloHero: Spiced Chicken & Bombay Potatoes

Name: HelloHero: Spiced Chicken & Bombay Potatoes with Tomato Salad & Garlic Sauce
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet chopped potato; ½ Brown Onion; 2 clove Garlic; 1 packet Snacking Tomatoes; 1 carrot; 1 sachet Mumbai spice blend; 1 packet chicken breast; 1 sachet brown mustard seeds; 1 packet mixed salad leaves; drizzle white wine vinegar; 1 packet Garlic Sauce

with Tomato Salad & Garlic Sauce

Get up to $200 off!

We can't work out which bit we like best here: the pop of brown mustard seeds on the potatoes and onion, the gentle warmth of the spiced chicken or the creamy garlic sauce. Dig in and decide!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Gluten

•Wheat

•Eggs

•Milk

•Sesame

The quantities provided above are averages only.

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 Time35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

chopped potato

Brown Onion

2 clove

Garlic

1 packet

Snacking Tomatoes

carrot

1 sachet

Mumbai spice blend

1 packet

chicken breast

1 sachet

brown mustard seeds

(Contains: Gluten, Wheat;)

1 packet

mixed salad leaves

1 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2041 kJ

Calories487 kcal

Fat16.3 g

of which saturates2.2 g

Carbohydrate37.1 g

of which sugars9.2 g

Dietary Fibre8.2 g

Protein45.2 g

Sodium780 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

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

• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Thinly slice brown onion (see ingredients). Finely chop garlic. Roughly chop tomato. Grate carrot. • In a medium bowl, combine Mumbai spice blend, a splash of water and a drizzle of olive oil. Add chicken steaks, turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion with a pinch of salt and pepper, stirring occasionally, until softened, 4-5 minutes. • Add garlic and brown mustard seeds and cook until fragrant, 1 minute. Transfer to a large bowl.

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

• Meanwhile, in a second large bowl, combine carrot, tomato, mixed salad leaves, a drizzle of olive oil and white wine vinegar. Season. • To bowl with onion, add potato and toss to combine. • Slice Indian-style chicken. • Divide chicken, roast potatoes and tomato salad between plates. Drizzle garlic sauce over chicken to serve. Enjoy!