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Mumbai-Spiced Chicken

Mumbai-Spiced Chicken

with Roasted Root Veggies & Coconut Sweet Chilli Mayo
Recipe Development Team
Recipe Development TeamUpdated on September 24, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
435 kcal
Protein
: 
44.1g protein
Preparation Time
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Serving amount

1

Asparagus

1 packet

Baby Spinach Leaves

1

Beetroot

1 sachet

Brown Mustard Seeds

(Contains: Gluten, Wheat;)

1 packet

Coconut Sweet Chilli Mayonnaise

1 sachet

Mumbai Spice Blend

1

Potato

330 g

Chicken Breast

Calories435 kcal
Energy (kJ)1820 kJ
Fat20 g
of which saturates2.2 g
Carbohydrate20.8 g
of which sugars11.4 g
Dietary Fibre7.9 g
Protein44.1 g
Sodium639 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Sprinkle over brown mustard seeds. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

2

• While veggies are roasting, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Combine chicken, Mumbai spice blend and a drizzle of olive oil in a medium bowl. Season with salt. Toss to combine. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • 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.

3

• When the roast veggies have cooled a little, add the baby spinach leaves and a drizzle of white wine vinegar to the oven tray and gently toss to combine. Season to taste.

4

• Divide Mumbai-spiced chicken and roasted root veggies between plates. • Serve with coconut sweet chilli mayonnaise. Enjoy!

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