Easy Baked Mumbai Yoghurt Chicken for Dinner
with Pineapple Upside-Down Cake for Dessert- Milk
- cashews
- Eggs
- Gluten
- Almond
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Peanuts
- Milk
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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 and under 40g carbohydrates per serving.* *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
1
carrot
1
white turnip
½
Onion
1 packet
chicken breast
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Shredded Cabbage Mix
1 packet
Baby Leaves
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 tin
Pineapple Slices
1 packet
Basic Sponge Mix
(Contains: Gluten; May be present: Cashew, Almond, Sesame, Soy, Peanuts, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
flaked almonds
(Contains: Almond; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
drizzle
white wine vinegar
2 packet
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and white turnip into fries. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to combine, spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the seasoning and tossing the veggies!
• Meanwhile, combine chicken breast, Mumbai spice blend and half the Greek-style yoghurt in a medium bowl. Season and turn to coat. • In a large frying pan, heat the butter and drizzle of olive oil over 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 (no longer pink inside).
• Meanwhile, combine shredded cabbage mix, baby leaves, the remaining yoghurt and a drizzle of white wine vinegar and 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. • Sprinkle over crushed roasted cashews. Serve with mayonnaise. Enjoy!
