Double Mumbai Chicken & Roast Veggie Toss
with Garlic Yoghurt & Flaked Almonds
This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of garlic yoghurt, succulent chicken, rainbow roasted veggies and crunchy almonds. Flavour is just written all over it.
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
Ingredients
1
parsnip
1
potato
1
carrot
1 packet
peeled pumpkin pieces
1 packet
flaked almonds
(Contains: Almond; )
2 clove
garlic
2 packet
chicken breast
1 packet
Mixed Salad Leaves
1 sachet
Mild North Indian Spice Blend
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut parsnip and potato into bite-sized chunks. Cut carrot into thick half-moons. • Place parsnip, potato, carrot and peeled pumpkin pieces on a lined oven tray and sprinkle with mild North Indian spice blend. • Drizzle with olive oil and season with salt and pepper. 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.
• While the veggies are roasting, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • 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 Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat.
• 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).
TIP: The chicken is cooked through when it's no longer pink inside.
• Add mixed salad leaves and a drizzle of vinegar to the tray of roast veggies. Toss to combine and season to taste.
• Slice Mumbai chicken. • Divide roast veggie toss between plates. Top with chicken and garlic yoghurt. • Garnish with toasted almonds to serve. Enjoy!
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