Indian Chicken & Roast Veggie Medley
with Capsicum & Yoghurt- Milk
There’s nothing better than chicken that’s juicy on the inside and wonderfully charred with mild spices on the outside. That’s how we’re preparing our dinner tonight, plus add a dollop of creamy yoghurt, to double down on all that deliciousness! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Capsicum
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
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and capsicum 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. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut chicken breast into 2cm chunks. • 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, 5-6 minutes.
• 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 Indian chicken. • Spoon over any remaining juices from the pan. • Top with Greek-style yoghurt to serve. Enjoy!
