Sri Lankan-Spiced Chicken & Roast Veggie Toss
with Baby Broccoli, 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.
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
Ingredients
1
turnip
2
Kumara
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
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut kumara and white turnip 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 turnip 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 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 plates. Top with chicken. • Dollop over mayonnaise and garnish with toasted almonds. Enjoy!
