Easy Baked Mumbai Yoghurt Chicken
with Roasted Veggies, Creamy Slaw & Cashews- Milk
- Tree Nuts
- Eggs
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Fish
- Wheat
- Traces of Cashew
- Almond
This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of succulent yoghurt chicken, rainbow-roasted veggies and creamy, crunchy spinach slaw. Flavour is just written all over it! *This recipe is under 650kcal per serving.*
Ingredients
1
parsnip
1
onion
1 packet
chicken breast
1 packet
Shredded Cabbage Mix
1 bag
baby spinach leaves
1 packet
roasted cashews
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 packet
mayonnaise
(Contains: Eggs; May be present: Sesame, Soy, Fish, Wheat, Cashew, Almond)
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
carrot
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and parsnip into fries. Slice red onion into wedges. • Place parsnip and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to combine, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While veggies are roasting, combine Mumbai spice blend and 1/2 the Greek-style yoghurt in a medium bowl. Add chicken breast, season with salt and turn to coat. • Heat a large frying pan with a drizzle of olive oil and butter over a medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a baking dish and bake until cooked through, 8-12 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
• While chicken is baking, combine shredded cabbage mix, baby spinach leaves, remaining yoghurt and a drizzle of olive oil in a second medium bowl. Toss to combine. Season to taste.
• Slice baked Mumbai yoghurt chicken. • Divide chicken, creamy slaw and roasted veggies between plates. Pour over any remaining juices from pan. • Sprinkle with roasted cashews. Serve with mayonnaise.
