Easy Mumbai Chicken
with Roast Veggie & Spinach Toss
- Peanuts
- Milk
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
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 to double down on all that flavour. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
tomato
1
carrot
1 portion
cauliflower
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and cauliflower into bite-sized chunks. • 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.
TIP: If your oven tray is crowded, divide between two trays
• While the veggies are roasting, roughly chop tomato. Cut chicken breast into 2cm strips. • 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 until browned and cooked through, 3-4 minutes each side. Season to taste.
• Add baby spinach leaves, tomato and a drizzle of white wine vinegar to roasted veggies and gently toss to combine.
• Divide roast veggie toss between plates. Top with Mumbai chicken. • Spoon over any remaining juices from the pan. • Top with Greek-style yoghurt. Sprinkle over crushed peanuts to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Mumbai spice blend, praising its subtle curry flavour that made the chicken tasty and interesting.
- Ease of prep: Customers found this recipe quick and easy to prepare, with some noting it was simple enough for others to take over.
- Suggestions: Consider adding more vegetables like pumpkin or broccoli to boost variety and portion size; some found roasting carrots longer improved texture.
- Next-day meals: Leftovers worked well in wraps for lunch the next day, with some noting the flavours improved overnight.
- Portions: Several reviewers mentioned needing to add extra vegetables or chicken to make the meal substantial enough for four people.
