Mumbai Chicken & Spiced Roast Veggies

Name: Mumbai Chicken & Spiced Roast Veggies with Lemon Yoghurt & Slivered Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 potato; 1 carrot; 1 portion cauliflower; ½ lemon; 1 packet chicken breast; 1 packet Slivered Almonds; 1 bag baby spinach leaves; 1 sachet Mild North Indian Spice Blend; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend

with Lemon Yoghurt & Slivered Almonds

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This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of lemon yoghurt, succulent chicken, rainbow roasted veggies and crunchy almonds. Flavour is just written all over it.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Dietitian Approved

•High Protein

Allergens:

Almond

•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 Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

1 portion

cauliflower

lemon

1 packet

chicken breast

1 packet

Slivered Almonds

(Contains: Almond; )

1 bag

baby spinach leaves

1 sachet

Mild North Indian Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Mumbai Spice Blend

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2206 kJ

Fat21.9 g

of which saturates4.3 g

Carbohydrate39.5 g

of which sugars17.5 g

Dietary Fibre8.9 g

Protein45.9 g

Sodium824 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 Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Cut cauliflower into small florets. • Place veggies on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil, season with salt and toss to coat. • Spread out evenly and roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

• Meanwhile, zest lemon to get a pinch and slice into wedges. • Cut chicken breast into 2cm strips. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste and set aside. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken and toss to coat.

• Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes. Transfer to a second small bowl.

• When the veggies have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it's no longer pink inside.

• When the veggies are done, transfer roasted veggies to a large bowl. • Add baby spinach leaves and a generous squeeze of lemon juice. Season to taste and gently toss to combine.

TIP: Add the baby spinach and lemon juice to the oven tray to save on washing up!

• Divide spiced roast veggie toss between bowls. Top with Mumbai chicken. • Spoon over lemon yoghurt. Top with slivered almonds. • Serve with any remaining lemon wedges. Enjoy!