Indian Chicken & Spiced Potatoes with Garden Salad
Lean Protein | Healthier Carbs | Packed with Veggies
We can't work out which is best in this nutritionally balanced meal: the pop of brown mustard seeds on the roasted potato and fried onion, the gentle warmth of the spiced chicken or the burst of sweetness from the cherry tomatoes in the salad. You decide!
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Ingredients
2 unit
potatoes
1 unit
brown onion
2 clove
garlic
1 unit
cucumber
1 punnet
cherry tomatoes
1 bunch
mint
½ unit
lemon
1 packet
chicken breast
1 sachet
Mumbai spice blend
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 bag
mixed salad leaves
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then roast until tender, 20-25 minutes.
While the potato is roasting, thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Thinly slice the cucumber. Halve the cherry tomatoes. Pick and finely chop the mint leaves. Slice the lemon (see ingredients list) into wedges. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Mumbai spice blend, a splash of water and a generous pinch of salt and pepper. Add a drizzle of olive oil and the chicken, then toss to coat.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, brown mustard seeds and a pinch of salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a large bowl and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat.
TIP: The chicken is cooked through when it's no longer pink inside.
In a large bowl, combine the cucumber, cherry tomatoes, mixed salad leaves and mint. Just before serving, drizzle with olive oil and a squeeze of lemon juice and toss to coat. Season to taste. Transfer the potato to the bowl with the onion and mustard seeds and toss to combine. Season to taste with salt.
Thickly slice the Indian chicken. Divide the chicken, spiced potatoes and garden salad between plates. Serve with the Greek yoghurt and any remaining lemon wedges.
