Middle Eastern Yoghurt Chicken

Name: Middle Eastern Yoghurt Chicken with Roast Veggies & Feta
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 sachet Souk Market Spice Blend; 1 sachet Coriander; 1 packet Greek-Style Yoghurt; 320 g Chicken Breast; 1 packet Feta Cheese; Red Kumara; 1 packet baby leaves; 1 Red Onion; 1 Carrot; 1 Courgette; 1 Lemon

with Roast Veggies & Feta

Get up to $175 off

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Souk Market Spice Blend

1 sachet

Coriander

1 packet

Greek-Style Yoghurt

320 g

Chicken Breast

1 packet

Feta Cheese

Red Kumara

1 packet

baby leaves

Red Onion

Carrot

Courgette

Lemon

Nutrition Values

Calories461 kcal

Energy (kJ)1930 kJ

Fat5 g

of which saturates1.9 g

Carbohydrate60.4 g

of which sugars21.5 g

Dietary Fibre9.2 g

Protein45.3 g

Sodium304 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.

Cooking Steps

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 kumara, carrot, courgette, onion 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 on the top oven shelf 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.

While the veggies are roasting, finely grate the garlic. Slice the lemon into wedges. 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 in a medium bowl. Add the chicken breast and toss to coat. Set aside.

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

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 the chicken aside to rest for 5 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

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 chopped coriander, baby spinach leaves and crumble in 1/2 the feta. Gently toss to coat.

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.