Baked Mumbai Chicken & Roast Veggie Toss

• While the veggies are roasting, combine Mumbai spice blend, a drizzle of 
olive oil and a pinch of salt and pepper in a medium bowl. Add chicken 
breast and turn to coat. 

• When veggies have 15 minutes remaining, heat a large frying pan over 
medium-high heat with a drizzle of olive oil. Cook chicken until browned, 
2 minutes each side.
• Transfer chicken to a second lined oven tray, then top with sweet chilli 
sauce. Bake until cooked through, 8-12 minutes.
• When the veggies are done, add baby spinach leaves to the tray and toss  
to combine. 

TIP: Chicken is cooked through when it's no longer pink inside.