Mumbai Chicken, Kale & Easy-Prep Roast Veg
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Mumbai Chicken, Kale & Easy-Prep Roast Veg

Mumbai Chicken, Kale & Easy-Prep Roast Veg

with Mint Yoghurt

Mild spices and tangy yoghurt work their magic with succulent chicken tenderloins 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
•Calorie Smart
•Easy Prep
•Kid Friendly
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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Carrot & Zucchini Mix

1 bag

chopped potato

1 bag

kale

1 packet

chicken tenderloins

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains Milk;)

1 bag

mint

Not included in your delivery

olive oil

30 g

butter

(Contains Milk;)

drizzle

white wine vinegar

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Nutritional Values

Energy (kJ)2334 kJ
Fat22.4 g
of which saturates10.9 g
Carbohydrate38.1 g
of which sugars10.5 g
Protein47.8 g
Sodium772 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. In a large frying pan, melt the butter over medium heat. • Roughly tear kale leaves, then discard stems. • 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. • When the veggies have 8 minutes remaining, add kale and a pinch of salt to the tray. • Gently toss to combine. Return tray to the oven, then roast until tender, 5-8 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. • Roughly chop mint. In a small bowl, combine remaining yoghurt and mint. Season to taste.

Little cooks: Take charge by combining chicken with spice blend and yoghurt!

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add chicken and cook, turning occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes each side.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

4
4

• Add a drizzle of the white wine vinegar to the roasted veggies. Season, then toss to combine. • Divide Mumbai yoghurt chicken and roasted veggie medley between plates. Serve with mint yoghurt. Enjoy!