Sri Lankan Spiced Chicken & Roast Veggies

Name: Sri Lankan Spiced Chicken & Roast Veggies with Greek-Style Yoghurt & Lemon | Serves 2
Total time: 30 min
Yield: 2
Cuisine: Sri Lankesisk
Ingredients: olive oil; 1 packet Cauliflower; 1 packet peeled pumpkin pieces; 1 sachet Curry Powder; 1 Lemon; 1 packet Chicken Thigh; 1 sachet Sri Lankan spice blend; 1 packet Baby Leaves; 4 packet Greek-Style Yoghurt

with Greek-Style Yoghurt & Lemon | Serves 2

Get up to $175 off

Add some bold flavour to your meal prep with this Sri Lankan-spiced dish! Juicy, tender chicken is marinated in our Sri Lankan spice blend, alongside a medley of vibrant veggies. A dollop of creamy yoghurt and a squeeze of fresh lemon bring a cooling balance, making it the ultimate grab-and-go meal for the week.

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Cauliflower

1 packet

peeled pumpkin pieces

1 sachet

Curry Powder

Lemon

1 packet

Chicken Thigh

1 sachet

Sri Lankan spice blend

1 packet

Baby Leaves

4 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)3060 kJ

Calories731 kcal

Fat33.6 g

of which saturates9.8 g

Carbohydrate39.4 g

of which sugars27.7 g

Dietary Fibre6.4 g

Protein76.5 g

Sodium1249 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.

Utensils

•Baking Tray

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Chop cauliflower (including stalk!) into small florets. • Spread cauliflower and peeled pumpkin pieces over a lined oven tray. • Sprinkle over curry powder and drizzle with olive oil. Season generously with salt and toss to coat. • Roast until tender, 20-25 minutes. Set aside to cool.

• Meanwhile, slice lemon into wedges. • Cut chicken thigh into 2cm chunks. • In a bowl, combine chicken, Sri Lankan spice blend, a pinch of salt and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned, 5-6 minutes (cook in batches if necessary). • When roasted veggies have cooled a little, add baby leaves to oven tray and gently toss to combine.

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

• Divide Sri Lankan spiced chicken, roast veggies and lemon wedges between 4 microwave-safe containers. • Cover with a lid and refrigerate. • When ready to serve, remove lemon and microwave on high for 4 minutes, stirring halfway through, until heated through. • Squeeze over lemon juice. Serve with Greek-style yoghurt. Enjoy!