Easy Sri Lankan Chicken & Roast Veggie Salad

Easy Sri Lankan Chicken & Roast Veggie Salad

with Garlic Yoghurt

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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.

This recipe is under 650kcal per serving

Tags:Under 650kcalQuick Prep
Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 portion


1 sachet

chicken-style stock powder

1 packet

chicken thigh

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

2 clove


1 sachet

Sri Lankan spice blend

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1939 kJ
Fat9.5 g
of which saturates2.6 g
Carbohydrate47 g
of which sugars11.8 g
Protein48.7 g
Sodium987 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Slice carrot into thick half-moons. Cut cauliflower into small florets. • Place veggies on a lined oven tray. Sprinkle with chicken-style stock powder and drizzle with olive oil. Season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • In last 2-3 minutes of cook time, add flaked almonds to the tray and roast until toasted.


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


• When the veggies have 15 minutes cook time remaining, return the frying pan to a medium heat. Cook chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Set aside to rest.

TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!

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


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