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Mumbai Yoghurt Chicken

Mumbai Yoghurt Chicken

Mumbai Yoghurt Chicken

with Roast Veggie Toss & Almonds

Get up to $200 off!

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 a sprinkle of 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.

Tags:

Calorie Smart

•Under 30g carbs

•Dietitian approved

•Easy Prep

Allergens:

Milk

•Almond

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

1

brown onion

1 bag

Peeled & Chopped Pumpkin

1 bag

Carrot & Zucchini Mix

1 packet

Mumbai spice blend

1 packet

Greek-style yoghurt

1 packet

chicken thigh

1 bag

baby spinach leaves

1 packet

flaked almonds

Not included in your delivery

olive oil

1 tsp

white wine vinegar

Nutritional Values

Energy (kJ)1632 kJ

Fat14.1 g

of which saturates4 g

Carbohydrate24.2 g

of which sugars19.9 g

Protein40.4 g

Sodium728 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Large Frying Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut brown onion into wedges. • Place onion, peeled & chopped pumpkin and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes.

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

2

• 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. • Transfer chicken to a second lined oven tray. Bake until cooked through (when no longer pink inside), 14-16 minutes.

3

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

4

• Slice chicken. Divide Mumbai yoghurt chicken and roast veggie toss between plates. Spoon any juices from the oven tray over the chicken. • Sprinkle with flaked almonds and a dollop of reserved yoghurt to serve. Enjoy!

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