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Middle Eastern Yoghurt Chicken

Middle Eastern Yoghurt Chicken

with Roast Veggie Toss & Feta

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Combine our popular Souk Market spice blend with yoghurt for a tasty marinade that keeps chicken tender as it bakes. Paired with a roast veggie toss and creamy feta, this colourful meal is a flavour sensation.

Tags:Low Calorie
Allergens:Milk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

kumara

1

carrot

1

courgette

1

red onion

2 clove

garlic

½

lemon

1 sachet

souk market spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

chicken breast

1 bunch

coriander

1 bag

baby spinach leaves

1 block

feta cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt (for the veggies)

½ tsp

salt (for the chicken)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2200 kJ
Fat15.5 g
of which saturates6.3 g
Carbohydrate43.5 g
of which sugars24 g
Dietary Fibre0 g
Protein47 g
Cholesterol0 mg
Sodium1100 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Cut the carrot (unpeeled) and courgette into 1cm half-moons. Slice the red onion into 1cm wedges. Place the veggies and salt (for the veggies) on an oven tray lined with baking paper. Drizzle with olive oil and season with pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the veggies to size so they cook in time. TIP: If your oven tray is crowded, separate across two trays.

2

While the veggies are roasting, finely grate the garlic. Slice the lemon into wedges. In a medium bowl, combine the garlic, souk market spice blend, salt (for the chicken), 1/2 the yoghurt, a squeeze of lemon juice and a drizzle of olive oil. Add the chicken breast and toss to coat. Set aside.

3

In a medium bowl, combine the remaining yoghurt with a squeeze of lemon juice and season with salt and pepper. Set aside.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until golden, 2-3 minutes each side. Transfer to a second oven tray lined with baking paper and bake until cooked through, 6-10 minutes (depending on size). Set aside to rest for 5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

5

While the chicken is baking, roughly chop the coriander (reserve a few leaves for garnish!). Transfer the roasted veggies to a large bowl. Add the coriander, baby spinach leaves and crumble in 1/2 the feta. Gently toss to coat.

6

Slice the chicken. Divide the roast veggie toss between bowls and crumble over the remaining feta. Top with the Middle Eastern yoghurt chicken and lemon yoghurt. Garnish with the reserved coriander leaves and serve with any remaining lemon wedges.