HelloHero: Double Indian-Spiced Chicken & Garlic Yoghurt
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HelloHero: Double Indian-Spiced Chicken & Garlic Yoghurt

HelloHero: Double Indian-Spiced Chicken & Garlic Yoghurt

with Bombay Veggie Toss

Dinner should never be stressful, so you can relax tonight knowing this dish will have you sailing through calm waters. The roasted veggies will turn golden and tenderise in the oven, while the chicken cooks with its coating of Mumbai spice. Whip up a fragrant garlic yoghurt to make all these flavours pop in your mouth and you’re done.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
•Calorie Smart
•Bestseller
Allergens:
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 Time20 minutes
DifficultyMedium

Ingredients

Serving amount

2

Potato

1

Carrot

1

Beetroot

1

Brown Mustard Seeds

1

Chicken Breast

(May be present Gluten, Soy. )

Garlic

1

baby leaves

1

Coriander

1

Greek-Style Yoghurt

(Contains Milk; )

1

Mumbai Spice Blend

Not included in your delivery

olive oil

white wine vinegar

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Nutrition Values

Energy (kJ)1900 kJ
Calories454 kcal
Fat4.9 g
of which saturates1.3 g
Carbohydrate52.8 g
of which sugars30.7 g
Dietary Fibre9.8 g
Protein49.7 g
Sodium1725 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.

Instructions

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and beetroot into bite-sized chunks. • Place veggies on a lined oven tray. Add brown mustard seeds, a drizzle of olive oil and a pinch of salt and pepper. Spread out evenly, toss to coat, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

2

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken breast, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. • Finely chop garlic.

3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season. Set aside.

4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

5

• When the veggies are done, add baby spinach leaves and a drizzle of white wine vinegar to the tray. Toss to combine.

6

• Roughly chop coriander. Slice Indian-spiced chicken. • Divide Bombay veggie toss between plates. Top with chicken. • Dollop with garlic yoghurt. Garnish with coriander to serve. Enjoy!