Glazed Indian Chicken & Roast Veggie Medley
with Yoghurt- Milk
Ingredients
1 sachet
Zesty Chilli Salt
320 g
Chicken Breast
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1 packet
Potato
1
Carrot
1
Leek
1
Cauliflower
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. Cut cauliflower into small florets. Thickly slice leek. • 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, then sprinkle over a pinch of zesty chilli salt.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • 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 remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 3-5 minutes. • Remove the pan from the heat and add honey, toss to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• Add baby spinach leaves and a drizzle of vinegar to the roasted veggies. Gently toss to combine.
• Divide roast veggie medley between plates. Top with Mumbai glazed chicken steaks. • Spoon over any remaining juices from the pan. • Top with Greek-style yoghurt to serve. Enjoy!
