Chermoula-Spiced Chicken & Garlic Yoghurt
with Veggie Medley & Toasted Almonds
- Almond
- Milk
For tonight’s dinner, we’ve enlisted the help of our lively Middle Eastern-inspired chermoula spice blend: it coats each bite of tender chicken breast in vibrant, earthy flavours and pairs perfectly with the robust roast roast veggie medly. Go for your life! *This recipe is under 650kcal per serving.*
Ingredients
1
parsnip
1
potato
1
carrot
1 packet
peeled pumpkin pieces
½ sachet
ras el hanout
2 clove
garlic
1 packet
chicken breast
1 sachet
chermoula spice blend
1 packet
flaked almonds
(Contains: Almond; )
1 bag
baby spinach leaves
½ packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
1 tsp
honey
1 tbs
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip, potato and carrot into bite-sized chunks. • Place parsnip, potato, carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, add ras el hanout (see ingredients), season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, finely chop garlic. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chermoula spice blend and a pinch of salt. Add chicken and toss to coat. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a second small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches, until cooked through, 3-5 minutes each side (depending on thickness). • Remove pan from heat, then add the honey, turning chicken to coat.
TIP: The chicken is cooked through when it's no longer pink inside.
• To the tray of roasted veggies, add baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season to taste.
• Slice Chermoula-spiced chicken. • Divide roast veggie toss between bowls. Top with chicken and garlic yoghurt. • Garnish with toasted almonds to serve. Enjoy!
