Mumbai-Spiced Chicken & Bombay Roast Veggie Toss
with Mango Mayo
Ingredients
1 packet
Mango Mayonnaise
1 sachet
Brown Mustard Seeds
320 g
Chicken Breast
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1 packet
Potato
1
Carrot
1
Beetroot
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, sprinkle over brown mustard seeds, season with salt and toss to coat. Spread out evenly, the roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is crowded, divide between two trays.
Custom Recipe: If you've swapped to chicken breast, place your hand flat on top of chicken and slice through horizontally to make two thin steaks. Combine chicken with spice blend as above, turning to coat. When veggies have 5 minutes remaining, heat the frying pan and oil as above. Cook chicken until cooked through, 3-5 minutes each side.
• Add baby spinach leaves and a drizzle of white wine vinegar to the tray of roasted veggies. Gently toss to combine and season with salt and pepper.
Custom Recipe: Slice the chicken before serving.
