Mumbai Chicken & Roast Veggie Toss
with Garlic Yoghurt & Flaked Almonds
- Almond
- Milk
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. *This recipe is under 650kcal per serving.*
Ingredients
1
parsnip
1
potato
1
carrot
1 packet
peeled pumpkin pieces
1 packet
flaked almonds
(Contains: Almond; )
2 clove
garlic
1 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 medium 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 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!
