Mumbai Chicken & Spiced Roast Veggies
with Lemon Yoghurt & Slivered Almonds
- Almond
- Milk
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.
Ingredients
1
potato
1
carrot
1 portion
cauliflower
½
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
1
olive oil
Nutrition Values
Utensils
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Indian-inspired spices, with some finding the dish well-balanced and not too hot.
- Ease of prep: Customers found this recipe easy to prepare and appreciated its simplicity.
- Suggestions: Consider using an air fryer for the chicken to reduce oil; some recommend trying chicken thighs for variety.
- Portions: A few reviewers felt the potato quantity was insufficient for four people.
