Sri Lankan Chicken & Roast Veggie Toss
with Mayonnaise & Flaked Almonds- Almond
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
We give you the aromatic scents of a Sri Lankan inspired spice mix , tender chicken and a warm palette of crispy roast veggies. Combine them together to enrich your dinner with colour and flavour. You won’t be disappointed in how everything tastes so undeniably good. *This recipe is under 650kcal per serving.* *We’ve replaced the potato in this recipe with cauliflower due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
2
Kumara
½ portion
cauliflower
1 sachet
Mild North Indian Spice Blend
1 packet
Flaked Almonds
(Contains: Almond; )
1 sachet
Sri Lankan spice blend
1 packet
chicken thigh
1 packet
Baby Leaves
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut kumara into bite-sized chunks. Chop cauliflower (including stalk!) into small florets. • Place veggies on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil and toss to coat. Season with salt and pepper. • Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, heat a large frying pan over medium-high heat. • Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl, set aside. • In a large bowl, combine Sri Lankan spice blend, a pinch of salt and a drizzle of olive oil. Add chicken thigh, toss to coat.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and drizzle with the honey. Bake until cooked through, 12-14 minutes. • When the roasted veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice Sri Lankan-spiced chicken. • Divide roast veggie toss between bowls. Top with chicken. • Dollop over mayonnaise and garnish with toasted almonds to serve. Enjoy!
