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One-Dish Tandoori Chicken & Veggie Bake

One-Dish Tandoori Chicken & Veggie Bake

One-Dish Tandoori Chicken & Veggie Bake

with Garlic Tortillas & Yoghurt

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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.

Tags:

Calorie Smart

Allergens:

Gluten

•Soy

•Wheat

•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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

tomato

1

carrot

1 packet

chicken thigh

1 packet

garlic paste

6

mini flour tortillas

1 packet

tandoori paste

1 bag

baby spinach leaves

1 packet

flaked almonds

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

Not included in your delivery

olive oil

1 tsp

brown sugar

Nutritional Values

Energy (kJ)2593 kJ

Fat23.9 g

of which saturates5.9 g

Carbohydrate54.9 g

of which sugars15.5 g

Protein43 g

Sodium1755 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Baking Tray

•Baking Paper

Cooking Steps

1

• 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.

2

• In a medium bowl, combine chicken thigh, Mumbai spice blend, a drizzle of olive oil and a pinch of salt. • When veggies are slightly tender, remove baking dish from oven. Add chicken to the baking dish. • 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.

3

• When chicken has 5 minutes remaining, in a small bowl, combine garlic paste and a drizzle of olive oil. • Spread mini flourtortillas out evenly on a lined oven tray (don’t worry if they overlap) and brush or spread with some garlic oil. • Bake until golden, 5-8 minutes.

4

• 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!

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