Easy Mumbai Yoghurt Chicken

Name: Easy Mumbai Yoghurt Chicken with Buttered Potato Toss & Mint Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 30 g butter; 1 carrot; 1 parsnip; 1 packet chicken breast strips; 1 bunch mint; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet chopped potato; 1 sachet Mumbai Spice Blend; 1 packet Greek-Style Yoghurt

with Buttered Potato Toss & Mint Yoghurt

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This gorgeous plate of colour doesn't just look good - it's also super easy to pull together and a nutritionally balanced combo of succulent chicken, buttered roast veggies and creamy mint yoghurt. Flavour is written all over it!

This recipe is under 650kcal per serving.

Tags:

Kid Friendly

•Calorie Smart

Allergens:

Milk

•Sulphites

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

parsnip

1 packet

chicken breast strips

1 bunch

mint

1 bag

baby spinach leaves

1 packet

chopped potato

(Contains: Sulphites; )

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

Nutrition Values

/ per serving

Energy (kJ)2641 kJ

Fat29.3 g

of which saturates12.8 g

Carbohydrate60 g

of which sugars12.9 g

Protein39.1 g

Sodium490 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 the oven to 240°C/220°C fan-forced. In a large frying pan, melt the butter over a medium heat. Roughly chop the carrot and parsnip. Place the carrot , parsnip and chopped potatoes, on a lined oven tray. Add the melted butter and a drizzle of olive oil, then season. Toss to combine, then roast until the veggies are tender, 20-25 minutes.

While the veggies are roasting, combine the chicken breast strips, Mumbai spice blend, a dollop of Greek-style yoghurt and a drizzle of olive oil in a medium bowl. Season. Roughly chop the mint. In a small bowl, combine the mint and remaining yoghurt. Season to taste and set aside.

When the veggies have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken, turning occasionally, until browned and cooked through, 3-4 minutes each side. Remove from the heat and set aside. Add the baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Season and toss to combine. TIP: The spice blend will char slightly in the pan, this adds to the flavour!