Double Mumbai Chicken & Spiced Roast Veggies
with Lemon Yoghurt & Slivered Almonds
This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of lemon yoghurt, succulent chicken, rainbow roasted veggies and crunchy almonds. Flavour is just written all over it.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
potato
1
carrot
1 portion
cauliflower
½
lemon
2 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Slivered Almonds
(Contains: Almond; )
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Mumbai Spice Blend
Not included in your delivery
1
olive oil
Nutrition Values
Utensils
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 mild North Indian spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly and 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. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste and set aside. • In a large bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat.
• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes. Transfer to a second small bowl.
• When the veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• When the veggies are done, remove from oven and add baby spinach leaves and a generous squeeze of lemon juice. • Season to taste and gently toss to combine.
• Slice the chicken. • Divide spiced roast veggie toss between bowls. Top with Mumbai chicken. • Drizzle over lemon yoghurt. Top with slivered almonds. • Serve with any remaining lemon wedges. Enjoy!
