Mumbai Chicken Thigh & Mint Yoghurt

Name: Mumbai Chicken Thigh & Mint Yoghurt with Brussels Sprouts & Potato Toss
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Brussels Sprouts; 320 g Chicken Thigh; 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

with Brussels Sprouts & Potato Toss

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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.

Tags:

High Protein

•Kid Friendly

•Calorie Smart

•Under 40g carbs

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 Thigh

1 packet

Mint

1 packet

Mixed Salad Leaves

1 sachet

Mumbai Spice Blend

1 packet

Potato

Parsnip

Courgette

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Nutrition Values

Energy (kJ)1510 kJ

Calories361 kcal

Fat15.5 g

of which saturates4.9 g

Carbohydrate22.2 g

of which sugars12.2 g

Dietary Fibre7.7 g

Protein38.3 g

Cholesterol0 mg

Sodium330 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• 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 thigh, 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 thigh, turning occasionally, until browned and cooked through, 14-16 minutes. 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.