Mumbai Yoghurt Chicken

Name: Mumbai Yoghurt Chicken with Easy-Prep Roast Veggie Toss & Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 bag pre-chopped onion; 1 packet chicken breast; 1 bag baby spinach leaves; 1 tsp white wine vinegar; 1 packet flaked almonds; 1 bag sweet potato, carrot & zucchini mix; 1 sachet Mumbai spice blend; 1 packet Greek-style yoghurt

with Easy-Prep 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 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Dietitian approved

•Easy Prep

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

1 bag

pre-chopped onion

1 packet

chicken breast

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 bag

sweet potato, carrot & zucchini mix

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)1778 kJ

Fat9.7 g

of which saturates2.8 g

Carbohydrate37 g

of which sugars18.5 g

Dietary Fibre14.3 g

Protein45.3 g

Sodium740 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Place onion, sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

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

• 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 breast, tossing to coat. • When the veggies have 15 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken breast until golden 2-3 minutes each side. Transfer to lined oven tray and bake until cooked through 6-10 minutes.

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

• 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. Serve with remaining yoghurt. Enjoy!