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Indian-Spiced Chicken & Garlic Yoghurt

Indian-Spiced Chicken & Garlic Yoghurt

with Bombay Veggie Toss & Herbs

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Dinner should never be stressful so you can relax tonight knowing this dish will have you sailing through calm waters. The mustard roasted veggies will turn golden and tenderise in the oven while the chicken cooks with it’s 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.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Under 650kcalOver 30g proteinKid Friendly
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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

carrot

1

parsnip

1 sachet

brown mustard seeds

1 packet

chicken breast

1 bag

baby spinach leaves

1 bag

herbs

1 sachet

Mumbai spice blend

2 clove

garlic

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1945 kJ
Fat10.6 g
of which saturates3.2 g
Carbohydrate53.2 g
of which sugars20.3 g
Protein43.1 g
Sodium422 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and parsnip 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.

Little cooks: Take the lead by tossing the veggies!

2

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl or on a plate, 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.

Little cooks: Help combine the ingredients!

4

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. 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 herbs. Slice Indian-spiced chicken. • Divide Bombay veggie toss between plates. Top with chicken. • Dollop with garlic yoghurt. • Garnish with herbs to serve. Enjoy!

• Little cooks: Add the finishing touch by sprinkling over the garnish!