Curry Chicken Strips & Roast Veggie Toss

Name: Curry Chicken Strips & Roast Veggie Toss with Lemon Yoghurt & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 potato; 1 carrot; 1 portion cauliflower; ½ lemon; 1 packet chicken breast strips; 1 packet flaked almonds; 1 bag baby spinach leaves; 1 sachet curry powder; 1 packet Greek-Style Yoghurt; 1 sachet Mild North Indian Spice Blend

with Lemon Yoghurt & Flaked Almonds

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There’s something special about a good roast veggie toss, we can’t get enough of them. Therefore, this dish is chocked full of those yummy colourful veggies. Mumbai-spiced chicken is cooked to juicy tender perfection and add another splash of flavour with a drizzle of yoghurt.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian Approved

•Climate Superstar

Allergens:

Almond

•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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

1 portion

cauliflower

lemon

1 packet

chicken breast strips

1 packet

flaked almonds

(Contains: Almond; )

1 bag

baby spinach leaves

1 sachet

curry powder

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Mild North Indian Spice Blend

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2002 kJ

Fat18.7 g

of which saturates4.8 g

Carbohydrate38.6 g

of which sugars17.1 g

Protein40.1 g

Sodium821 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a lined oven tray. Sprinkle over curry powder, drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, zest lemon to get a pinch and slice into wedges. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste and set aside. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add chicken breast strips 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.

• When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side.

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

• When the veggies are done, remove tray from oven, then add baby spinach leaves and a generous squeeze of lemon juice. • Season to taste and gently toss to combine.

• Divide curry chicken strips and cauliflower roast veggie toss between bowls. • Spoon over lemon yoghurt. Top with toasted almonds. • Serve with any remaining lemon wedges. Enjoy!