Oven Baked Indian-Spiced Chicken
with Veggie Toss & Garlic Dip- Milk
They say that the simple things in life are often the best, so we've taken this piece of inspo to create an easy, satisfying meal of spiced chicken and three veg. Enjoy! *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1
zucchini
1 bag
chopped potato
2 clove
garlic
1 packet
chicken breast
1 bag
baby spinach leaves
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains: Milk;)
1
brown onion
Not included in your delivery
olive oil
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan forced. • Slice carrot (unpeeled) and zucchini into rounds. • Roughly chop brown onion. • Place chopped potato, carrot, zucchini, onion, half of the Mumbai spice blend and a drizzle of olive oil on a lined oven tray. • Season and toss to coat, then bake until tender, 25-30 minutes.
• While the veggies are cooking, finely chop garlic. • In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave until fragrant, 30 second bursts. • Add Greek-style yoghurt to bowl with garlic oil, stirring to combine. Season to taste.
• When the veggies have 10 minutes remaining, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Place chicken on a lined oven tray. Drizzle with olive oil and sprinkle with remaining Mumbai spice blend. Season, then turn to coat. • Bake until cooked through, 12-16 minutes. • When the veggies have finished roasting add baby spinach leaves and a drizzle of white wine vinegar to the tray, gently tossing to combine.
TIP: Chicken is cooked through when it is no longer pink inside.
• Divide the Indian-spiced chicken between plates and serve with veggie toss. • Serve with garlic yoghurt. Enjoy!
