Mumbai Chicken & Mint Yoghurt
with Brussels Sprouts & Potato Toss- Milk
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.*
Ingredients
1 packet
Brussels Sprouts
320 g
Chicken Breast Strips
1 packet
Mint
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1 packet
Potato
1
White Turnip
1
Courgette
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Nutrition Values
Utensils
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.
• Divide the veggie toss and Mumbai chicken between plates. • Serve with mint yoghurt. Enjoy!
