Baked Mumbai Yoghurt Chicken

Name: Baked Mumbai Yoghurt Chicken with Pineapple Upside-Down Cake
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 320 g Chicken Breast; 1 packet Mayonnaise; 1 packet baby leaves; 1 packet Crushed Roasted Cashews; 1 Red Onion; 1 sachet Mumbai Spice Blend; 1 White Turnip; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Greek-Style Yoghurt

with Pineapple Upside-Down Cake

Get up to $175 off

Tags:

Healthy

•Naturally Gluten-Free

•Easy

Allergens:

Tree nuts

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

320 g

Chicken Breast

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs. )

1 packet

baby leaves

1 packet

Crushed Roasted Cashews

(Contains: Tree nuts; )

Red Onion

1 sachet

Mumbai Spice Blend

White Turnip

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Nutrition Values

Calories487 kcal

Energy (kJ)2040 kJ

Fat22 g

of which saturates4 g

Carbohydrate28.5 g

of which sugars16.4 g

Dietary Fibre5.5 g

Protein45.3 g

Sodium461 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut carrot and white turnip into fries. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to combine, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the seasoning and tossing the veggies!

• Meanwhile, combine chicken breast, Mumbai spice blend and half the Greek-style yoghurt in a medium bowl. Season and turn to coat. • In a large frying pan, heat the butter and drizzle of olive oil over 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.

• Meanwhile, combine shredded cabbage mix, baby leaves, the remaining yoghurt and a drizzle of white wine vinegar and 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. • Sprinkle over crushed roasted cashews. Serve with mayonnaise. Enjoy!