One-Dish Tandoori Chicken & Veggie Bake
with Garlic Tortillas & Yoghurt
Roasted in the oven and with tasty, slightly charred edges, chicken thighs are an easy and delicious way to enjoy tandoori flavours. Served with oven-baked veggies plus garlic flatbread, this mild meal is a family winner!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Baby Spinach Leaves
1
Carrot
330 g
Chicken Thigh
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 sachet
Mumbai Spice Blend
1 packet
Tandoori Paste
1
Tomato
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice tomato into wedges. • Thinly slice carrot into rounds. • Place veggies in a large baking dish. Drizzle with olive oil and add a pinch of salt and pepper. • Toss to coat and roast until slightly softened, 15 minutes.
• When veggies are slightly tender, remove baking dish from oven. Add chicken to the baking dish, sprinkle with Mumbai spice blend and drizzle with olive oil. • Return dish to oven, and continue baking, until chicken is cooked through, 15-20 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• When chicken has 5 minutes remaining, spread mini flour tortillas out evenly on a lined oven tray (don’t worry if they overlap), sprinkle with garlic and brush over some olive oil. • Bake until golden, 5-8 minutes.
• To baking dish, stir through tandoori paste, baby spinach leaves, the brown sugar and a splash of water, until combined. • Divide baked tandoori chicken and veggies between plates. Top chicken with Greek-style yoghurt. • Sprinkle over flaked almonds and serve with garlic tortillas. Enjoy!
