Mumbai-Spiced Chicken & Carrot Ribbon Salad
with Garlic Yoghurt & Coriander
It’s good to relax and refresh, and a good meal can be the first step! Our Mumbai spice blend adds mild and fragrant flavours to delicate chicken breast. Served on a bed of crunchy carrot salad, this meal is sure to rejuvenate you at the end of a long day.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Ingredients
Garlic
1
baby leaves
1
Lemon
1
Sweet Chilli Sauce
1
Shredded Cabbage Mix
1
Coriander
1
Chicken Breast
(May be present Gluten, Soy. )
1
Carrot
1
Mumbai Spice Blend
1
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
1
olive oil
honey
Nutrition Values
Instructions
• Finely chop garlic. Roughly chop baby leaves. Peel carrot into ribbons. Zest lemon to get a good pinch and cut in half. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add fish and gently turn to coat. Set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Finely chop garlic. Roughly chop baby leaves. Zest lemon to get a good pinch and cut in half. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1-2 minutes. Transfer half the garlic oil mixture to a large bowl. • Add sweet chilli sauce, the honey, lemon zest and a squeeze of lemon juice. Season and stir to combine. • Add carrot ribbons to the sweet chilli dressing. Toss to coat and set aside.
• Transfer the remaining garlic oil mixture to a small bowl. Add Greek-style yoghurt and combine. Season to taste and set aside. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook fish until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.
TIP: The fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Transfer the remaining garlic oil mixture to a small bowl. Add Greek-style yoghurt and combine. Season to taste and set aside. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, add shredded cabbage mix and baby leaves to the carrot ribbons. Toss well to combine and season to taste. • Divide carrot ribbon salad between bowls. • Top with Mumbai-spiced fish. • Drizzle over garlic yoghurt and tear over coriander to serve. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, add shredded cabbage mix and baby leaves to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. Top with Mumbai chicken. • Drizzle over garlic yoghurt. Tear over coriander to serve. Enjoy!