Indian Spiced Chicken & Roast Veggie Toss
with Lemon Mayo & Flaked Almonds- Almond
- Eggs
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
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.*
Ingredients
2
potato
1
carrot
1 sachet
Mild North Indian Spice Blend
1 packet
flaked almonds
(Contains: Almond; )
½
lemon
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
chicken breast
1 sachet
Mumbai Spice Blend
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • 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. • In a medium bowl, combine chicken breast, 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 until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and drizzle with honey. Bake until cooked through, 8-12 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!
