Mumbai Chicken & Mint Yoghurt

Name: Mumbai Chicken & Mint Yoghurt with Brussels Sprouts & Potato Toss
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 packet Brussels Sprouts; 1 White Turnip; 1 Potato; 1 Courgette; 1 packet Chicken Breast Strips; 1 sachet Mumbai Spice Blend; 1 packet Greek-Style Yoghurt; 1 packet Mint; 1 packet Baby Leaves; drizzle white wine vinegar

with Brussels Sprouts & Potato Toss

Get up to $175 off

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 550kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Calorie Smart

•Climate Superstar

•Under 40g carbs

Allergens:

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

1 packet

Brussels Sprouts

White Turnip

Potato

Courgette

1 packet

Chicken Breast Strips

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Mint

1 packet

Baby Leaves

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)1679 kJ

Fat11.5 g

of which saturates2.6 g

Carbohydrate28.7 g

of which sugars18.1 g

Dietary Fibre7.8 g

Protein42.8 g

Sodium373 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

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Halve Brussels sprouts. Peel turnip. • Cut the potato, turnip and courgette into bite-sized chunks. Place on a lined oven tray. • Add a drizzle of olive oil, then season. Toss to combine, then roast until the veggies are tender, 20-25 minutes. • When the veggies have 20 minutes remaining, add Brussels sprouts.

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

• When the veggies have 10 minutes cook time remaining, heat a large frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes each side. Set aside. • Add baby leaves and a drizzle of white wine vinegar to the tray of roast veggies. Season and toss to combine.

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.