Mumbai Chicken & Mint Yoghurt
with Brussels Sprouts & Potato Toss
This week's special ingredient is Brussels Sprouts - the perfect addition to your winter meals, these green buds may be small, but they're packed full of flavour once roasted or sautéed. With their golden caramelised edges and nutty bite, Brussels sprouts bring richness and depth to any dish - whether tossed through grains, layered in salads, or served as a crispy side.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Brussels Sprouts
320 g
Chicken Breast Strips
1 packet
Mint
1 packet
Mixed Salad Leaves
1 sachet
Mumbai Spice Blend
1 packet
Potato
1
Parsnip
1
Courgette
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Halve Brussels sprouts. Peel
parsnip. Cut potato, parsnip and courgette into bite-sized chunks.
• Place veggies 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 and roast until golden.
• Meanwhile, in a medium bowl, combine chicken breast strips, Mumbai spice blend, Greek-style yoghurt (see ingredients) and a drizzle of olive oil. Season ot taste with salt and pepper.
• Roughly chop mint. In a small bowl, combine the remaining yoghurt and mint. Season to taste.
Little cooks: Take the lead by combining the yoghurt with the mint!
• 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 (when no longer pink inside), 6-8 minutes. Set aside.
• Add salad 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!
Little cooks: Help toss the veggies with the salad leaves. Be careful, it's hot!
• Divide Brussels sprouts and potato toss and Mumbai chicken between plates. Serve with mint yoghurt. Enjoy!
