Mumbai Chicken & Mint Yoghurt

Name: Mumbai Chicken & Mint Yoghurt with Brussels Sprouts & Potato Toss
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Brussels Sprouts; 320 g Chicken Breast Strips; 1 packet Mint; 1 packet baby leaves; 1 sachet Mumbai Spice Blend; 1 packet Potato; 1 White Turnip; 1 Courgette; 1 packet Greek-Style Yoghurt

with Brussels Sprouts & Potato Toss

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This gorgeous plate of colour doesn't just look good - it's also super easy to pull together and a nutritionally balanced combo of succulent chicken, buttered roast veggies and creamy mint yoghurt. Flavour is written all over it!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:

High Protein

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Brussels Sprouts

320 g

Chicken Breast Strips

1 packet

Mint

1 packet

baby leaves

1 sachet

Mumbai Spice Blend

1 packet

Potato

White Turnip

Courgette

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Nutrition Values

Calories332 kcal

Energy (kJ)1390 kJ

Fat7.5 g

of which saturates2.6 g

Carbohydrate21.6 g

of which sugars13.7 g

Dietary Fibre6.9 g

Protein41.3 g

Sodium285 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 Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Halve Brussels sprouts. Peel turnip. • Cut the potato, turnip and courgette into bite-sized chunks. Place on a lined oven tray. • Add a drizzle of olive oil, then season. Toss to combine, then roast until the veggies are tender, 20-25 minutes. • When the veggies have 20 minutes remaining, add Brussels sprouts.

• Meanwhile, in a medium bowl, combine chicken breast strips, Mumbai spice blend, a dollop of Greek-style yoghurt and a drizzle of olive oil. Season. • Roughly chop mint. In a small bowl, combine the remaining yoghurt and mint. Season to taste.

• When the veggies have 10 minutes cook time remaining, heat a large frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, turning occasionally, until browned and cooked through, 3-4 minutes each side. Set aside. • Add baby leaves and a drizzle of white wine vinegar to the tray of roast veggies. Season and toss to combine.

TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.