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.
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
shredded cabbage mix
baby spinach leaves
roasted cashews(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
Mumbai spice blend
• 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.