Indian Spiced Chicken & Roast Veggie Toss
with Lemon Mayo & Flaked Almonds
Bring out the aromatic scents of a North Indian inspired spice mix and a warm palette of crispy roast veggies. Combine them together to enrich your dinner with colour and flavour. You won’t be disappointed in how everything tastes so undeniably good.
This recipe is under 650kcal per serving.
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
Mild North Indian Spice Blend
(Contains Tree Nuts; May be present Gluten, Peanuts, Sesame, milk, Soy. )
(Contains Egg; )
Mumbai Spice Blend
baby spinach leaves
Not included in your delivery
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil and toss to coat. Season with salt and pepper. • Spread out evenly, then roast until tender, 25-30 minutes.
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Zest lemon to get a pinch and slice into wedges. In a small bowl, combine mayonnaise and lemon zest. Season with salt and pepper. Set aside. • In a medium bowl, combine chicken thigh, Mumbai spice blend, a pinch of salt and a drizzle of olive oil.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and drizzle with honey. Bake until cooked through, 12-14 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• When roast veggies are done, add baby spinach leaves and a generous squeeze of lemon juice to the tray. Gently toss to combine. Season to taste. • Slice Indian spiced chicken. • Divide roast veggie toss between plates. Top with chicken • Dollop over lemon mayo. Garnish with toasted almonds and serve with any remaining lemon wedges. Enjoy!