HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTandoori Chicken & Cauliflower Traybake
Tandoori Chicken & Cauliflower Traybake

Tandoori Chicken & Cauliflower Traybake

with Mint-Cucumber Raita

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Traybakes are the superstars of no-fuss dinners. For this delicious dish, all you need to do is put cauliflower, sweet potato, onion and tandoori chicken on a tray in the oven. Too easy!

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free

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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


2 unit

sweet potato

1 portion


1 unit

brown onion

1 packet

chicken thigh

1 packet

tandoori paste

1 packet

Greek-style yoghurt


1 sachet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

1 unit


1 bunch


1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2210 kJ
Fat15.9 g
of which saturates4.5 g
Carbohydrate45.4 g
of which sugars23.9 g
Dietary Fibre0 g
Protein45.5 g
Cholesterol0 mg
Sodium841 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the sweet potato (unpeeled) into 2cm chunks. Chop the cauliflower into small florets. Cut the brown onion into 2cm wedges.


Place the chicken thigh, garlic, tandoori paste and 1/2 the Greek yoghurt in a large bowl. Season generously with salt and pepper and toss to coat.


Place the sweet potato, cauliflower, onion and brown mustard seeds on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Nestle the chicken thigh between the veggies and spoon over any excess marinade from the pan. Bake, tossing halfway through, until the veggies are tender and the chicken is cooked through, 20-25 minutes. TIP: The chicken and veggies may char, but this just adds to the flavour!


While the chicken and veggies are baking, very finely chop (or grate) the cucumber. Pick and roughly chop the mint leaves. Place the cucumber and mint in a bowl with the remaining Greek yoghurt. Mix well and season to taste with salt and pepper.


When the chicken and veggies are done, remove the tray from the oven. Transfer the chicken to a plate and set aside. Add the baby spinach leaves to the tray and toss to combine. Season to taste with salt and pepper.


Thickly slice the chicken. Divide the roast veggie toss between plates and top with the tandoori chicken. Spoon over the cucumber raita.