Indian-Spiced Chicken & Roast Veggies
with Greek-Style Yoghurt & Lemon | Serves 2
- Milk
Add some bold flavour to your meal prep with this Indian-spiced dish! Juicy, tender chicken is marinated in our mild North Indian 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.
Ingredients
1 portion
Cauliflower
1 packet
peeled pumpkin pieces
1 sachet
Curry Powder
1
Lemon
1 packet
Chicken Thigh
2 sachet
Mild North Indian Spice Blend
1 packet
Baby Leaves
4 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
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, mild North Indian 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.
• Divide Indian-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!
