Sri Lankan-Spiced Chicken & Baby Broccoli
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Sri Lankan-Spiced Chicken & Baby Broccoli

Sri Lankan-Spiced Chicken & Baby Broccoli

with Roast Veggie Toss, Mayonnaise & Flaked Almonds

Bring out the aromatic scents of a Sri Lankan 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.

Over 30g protein
Under 650kcal
Quick Prep
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time


Serving amount





1 bunch

baby broccoli

1 sachet

Mild North Indian Spice Blend

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

chicken thigh

1 sachet

Sri Lankan spice blend

1 packet

baby leaves

1 packet


(Contains Egg; )

Not included in your delivery

olive oil

1 tsp



white wine vinegar


Nutrition Values

Energy (kJ)2439 kJ
Fat27.1 g
of which saturates5.9 g
Carbohydrate52.8 g
of which sugars22 g
Protein38 g
Sodium1018 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.


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. Cut kumara and carrot into bite-sized chunks. Halve any thicker stalks of baby broccoli lengthways. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Place carrot and kumara 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. • Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook baby broccoli, until tender, 5-6 minutes. Transfer to a bowl and set aside. • In a medium bowl, combine chicken thigh, Sri Lankan spice blend, a pinch of salt and a drizzle of olive oil.


• Return the 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 the honey. Bake until cooked through, 12-14 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.


• When the roasted veggies are done, add baby spinach leaves, baby broccoli and a drizzle of white wine vinegar to the tray. Gently toss to combine. Season to taste. • Slice Sri Lankan-spiced chicken. • Divide roast veggie toss between bowls. Top with chicken. • Dollop over mayonnaise and garnish with toasted almonds to serve. Enjoy!