HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconIndian Chicken & Spiced Potatoes With Garden Salad
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Indian Chicken & Spiced Potatoes with Garden Salad

Indian Chicken & Spiced Potatoes with Garden Salad

Lean Protein | Healthier Carbs | Packed with Veggies

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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!

Tags:Not Suitable for CoeliacsBalancedNaturally Gluten-FreeUnder 650kcal
Allergens:GlutenMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

brown onion

2 clove

garlic

1

cucumber

1 punnet

cherry tomatoes

1 bunch

mint

½

lemon

1 packet

chicken breast

1 sachet

Mumbai spice blend

(May be present Gluten)

1 bag

mixed salad leaves

1 packet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

Olive Oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2227 kJ
Fat18 g
of which saturates5 g
Carbohydrate42.9 g
of which sugars16.4 g
Protein43.4 g
Sodium414 mg
The average adult daily energy intake is 8700 kJ
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on the oven tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Toss to coat, then roast until tender, 25-30 minutes.

2

While the potato is roasting, thinly slice the brown onion. Finely chop the garlic. Thinly slice the cucumber. Halve the cherry tomatoes. Pick the mint leaves and finely chop. Slice the lemon into wedges (see ingredients). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to a bowl with the Mumbai spice blend and a splash of water. Season generously with salt and pepper, drizzle with olive oil and toss to coat.

3

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and brown mustard seeds, then season with salt and pepper. Cook, stirring occasionally, until softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a large bowl.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked through when it's no longer pink inside.

5

In a large bowl, combine the cucumber, cherry tomatoes, mixed salad leaves and mint. 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.

6

Slice the Indian chicken. Divide the chicken, spiced potatoes and garden salad between plates. Serve with the Greek-style yoghurt and any remaining lemon wedges.