Tandoori Chicken & Cauliflower Traybake
with Mint-Cucumber Raita
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!
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.
Ingredients
2 clove
garlic
2 unit
sweet potato
1 portion
cauliflower
1 unit
brown onion
1 packet
chicken thigh
1 packet
tandoori paste
1 packet
Greek-style yoghurt
(Contains Milk;)
1 sachet
brown mustard seeds
(Contains Gluten, Wheat;)
1 unit
cucumber
1 bunch
mint
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
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.
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