Double Baked Sambal Chicken & Root Veggie Toss

Name: Double Baked Sambal Chicken & Root Veggie Toss with Lime Mayo & Flaked Almonds
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 2 Kumara; 640 g Chicken Thigh; 1 packet Mint; 1 sachet mild sambal seasoning; 1 packet Flaked Almonds; 1 Lime; 1 packet Roast Veg Mix

with Lime Mayo & Flaked Almonds

4.0(78)

Recipe Development TeamUpdated on April 10, 2026

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Calories

602 kcal

Protein

65.3g protein

Total

35 minutes

Difficulty

Easy

Allergens:

Almond
Sulphites

This dish comes with a big juicy warning - it’s too delicious to refuse! Be lured to the table when you get a good wiff of the juicy chicken, marinated in our mild sambal seasoning. Combined with roasted root veggies and a zesty mayo, this dish will have you running back for seconds in no time.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

Kumara

640 g

Chicken Thigh

1 packet

Mint

1 sachet

mild sambal seasoning

1 packet

Flaked Almonds

(Contains: Almond; )

Lime

1 packet

Roast Veg Mix

(Contains: Sulphites; )

Nutrition Values

Energy (kJ)2520 kJ

Calories602 kcal

Fat43.5 g

of which saturates10.2 g

Carbohydrate55.6 g

of which sugars24.5 g

Dietary Fibre16.1 g

Protein65.3 g

Sodium1450 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Peel kumara. Cut kumara and carrot into bite-sized chunks. Cut beeroot into 1cm chunks. • 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 and set aside. • Zest lime to get a pinch and slice into wedges. In a small bowl, combine mayonnaise and lime zest. Season with salt and pepper. Set aside. • In a large bowl, combine chicken thigh, Sri Lankan spice blend, a pinch of salt and a drizzle of olive oil.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken in batches, 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. TIP: Chicken is cooked through when it's no longer pink inside. TIP: Use two oven trays if necessary.

• When roast veggies are done, add a generous squeeze of lime juice to the tray. Gently toss to combine. Season to taste. • Slice Sri Lankan-spiced chicken. • Divide roast veggie toss between plates. Top with chicken. • Spoon over lime mayo. Garnish with toasted almonds and tear over mint. Serve with any remaining lime wedges. Enjoy!