Mumbai-Spiced Yoghurt Chicken

Name: Mumbai-Spiced Yoghurt Chicken with Roast Veggie Toss & Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 capsicum; 1 carrot; 1 sweet potato; 1 packet chicken thigh; 1 bag baby spinach leaves; 1 tsp white wine vinegar; 1 packet flaked almonds; 1 sachet Mumbai spice blend; 1 packet Greek-style yoghurt

with Roast Veggie Toss & Almonds

Up to 180$ + Free Treats / Extras for Life

This mildly spiced, Indian-inspired chicken dish is served with a vibrant, subtly sweet roast veggie toss, which keeps the carbs down, and the flavour up. Top with flaked almonds for crunch, and a dollop of yoghurt to bring it all together.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!

Tags:

Not Suitable for Coeliacs

•Calorie Smart

•Naturally Gluten-Free

•Easy Prep

•Dietitian approved

•Under 30g carbs

Allergens:

Almond

•Milk

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

capsicum

carrot

sweet potato

1 packet

chicken thigh

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutritional Values

Energy (kJ)1368 kJ

Fat10.9 g

of which saturates3.1 g

Carbohydrate14.4 g

of which sugars12.7 g

Dietary Fibre8.9 g

Protein40.7 g

Sodium703 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum, carrot and sweet potato into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread veggies out in a single layer, then roast until tender, 20-25 minutes.

• Meanwhile, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken thigh, tossing to coat. • When the veggies have 15 minutes remaining, place chicken on a second lined oven tray. Bake until cooked through, 10-12 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• To the roast veggie tray, add baby spinach leaves. • Drizzle with the white wine vinegar. Gently toss to combine.

• Divide Mumbai-spiced yoghurt chicken and roast veggie toss between plates. Spoon any juices from the oven tray over the chicken. • Sprinkle with flaked almonds. Serve with remaining yoghurt. Enjoy!