Easy Indian Chicken & Roast Veggie Medley

Name: Easy Indian Chicken & Roast Veggie Medley with Yoghurt & Crushed Peanuts
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 carrot; 1 portion cauliflower; 1 leek; 1 pinch Zesty Chilli Salt; 1 packet chicken breast; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet roasted peanuts; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend

with Yoghurt & Crushed Peanuts

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There’s nothing better than chicken that’s juicy on the inside and wonderfully charred with mild spices on the outside. That’s how we’re preparing our low carb dinner tonight, plus add a dollop of creamy yoghurt, a carb smart to double down on all that flavour.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 30g carbs

•Dietitian Approved

•Climate Superstar

•Easy Prep

Allergens:

Peanuts

•Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

1 portion

cauliflower

leek

1 pinch

Zesty Chilli Salt

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

roasted peanuts

(Contains: Peanuts; May be present: Tree Nuts, Gluten, Sesame, Milk, Soy. )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Mumbai Spice Blend

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1725 kJ

Fat16.6 g

of which saturates4.6 g

Carbohydrate21.8 g

of which sugars11.5 g

Dietary Fibre6.2 g

Protein44.7 g

Sodium525 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 Tray

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut cauliflower into small florets. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Set aside to cool slightly, then sprinkle over a pinch of zesty chilli salt.

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

• Meanwhile, cut chicken breast into 2cm chunks. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken, season with salt and toss to coat. • When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes. Season to taste.

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

• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Gently toss to combine.

• Divide roast veggie toss and Indian chicken between plates. • Spoon over any remaining juices from pan. • Top with Greek-style yoghurt. Sprinkle over roasted peanuts to serve. Enjoy!