HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Baked Mumbai Yoghurt Chicken
Easy Baked Mumbai Yoghurt Chicken

Easy Baked Mumbai Yoghurt Chicken

with Roasted Veggies, Creamy Slaw & Cashews

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This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of succulent yoghurt chicken, rainbow-roasted veggies and creamy, crunchy spinach slaw. Flavour is just written all over it!

This recipe is under 650kcal per serving.

Tags:Quick PrepUnder 650kcal
Allergens:MilkTree NutsEggs

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

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 packet

chicken breast

1 packet

shredded cabbage mix

1 bag

baby spinach leaves

1 packet

roasted cashews

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet



1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt




Not included in your delivery

olive oil

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2484 kJ
Fat37.2 g
of which saturates11.5 g
Carbohydrate29.4 g
of which sugars14.1 g
Protein39.1 g
Sodium551 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. Cut carrot and parsnip into fries. Slice red onion into wedges. • Place parsnip and onion on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to combine, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.


• While veggies are roasting, combine Mumbai spice blend and 1/2 the Greek-style yoghurt in a medium bowl. Add chicken breast, season with salt and turn to coat. • Heat a large frying pan with a drizzle of olive oil and butter over a medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a baking dish and bake until cooked through, 8-12 minutes.

TIP: The chicken is cooked through when it's no longer pink inside.


• While chicken is baking, combine shredded cabbage mix, baby spinach leaves, remaining yoghurt and a drizzle of olive oil in a second medium bowl. Toss to combine. Season to taste.


• Slice baked Mumbai yoghurt chicken. • Divide chicken, creamy slaw and roasted veggies between plates. Pour over any remaining juices from pan. • Sprinkle with roasted cashews. Serve with mayonnaise.