Easy Sri Lankan Chicken & Roast Veggie Salad
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Easy Sri Lankan Chicken & Roast Veggie Salad

Easy Sri Lankan Chicken & Roast Veggie Salad

with Garlic Yoghurt

If we had to list our favourite things about Sri Lankan food, we’d be here all night. But one of the best things is the variety of exciting vegetables used in every dish! Tonight's dinner is no exception with a rainbow of roasted veggies, tossed together with leafy greens and topped by mildly spiced chicken. With a speedy prep time, you'll have this warm and comforting meal gobbled down in no time at all.

Tags:
Easy
Calorie Smart
Allergens:
Almond
Milk

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

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

carrot

1 portion

cauliflower

1 sachet

Chicken-Style Stock Powder

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 bag

baby spinach leaves

2 clove

garlic

1 packet

chicken thigh

1 sachet

Sri Lankan spice blend

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 bunch

coriander

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

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Nutrition Values

/ per serving
Energy (kJ)2013 kJ
Fat14.1 g
of which saturates4.1 g
Carbohydrate45.8 g
of which sugars11 g
Protein42.5 g
Sodium978 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 Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Slice the carrot into thick half-moons. Cut the cauliflower into small florets. Place the veggies on a lined oven tray. Sprinkle with the chicken-style stock powder and drizzle with olive oil. Season with salt and toss to coat. Roast until tender, 20-25 minutes. In the last 2-3 minutes of cook time, add the flaked almonds to the tray and roast until toasted.

2
2

While the veggies are roasting, finely chop the garlic. In a medium bowl, combine the Sri Lankan spice blend and a drizzle of olive oil, then season. Add the chicken thigh and turn to coat. Set aside. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste.

3
3

When the veggies have 15 minutes cook time remaining, return the frying pan to a medium heat. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Remove from the heat and set aside to rest. TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour! Chicken is cooked through when it's no longer pink inside.

4
4

In a large bowl, add the roasted veggies, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season to taste. Slice the Sri Lankan chicken. Divide the roast veggie salad between plates and top with the chicken, spooning over any resting juices. Spoon over the garlic yoghurt. Tear over the coriander.