Easy Mumbai-Spiced Chicken & Carrot Ribbon Salad

Name: Easy Mumbai-Spiced Chicken & Carrot Ribbon Salad with Garlic Yoghurt & Coriander
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 3 clove garlic; 1 packet Baby Leaves; 1 carrot; ½ lemon; 1 packet chicken breast; 1 sachet Mumbai Spice Blend; 1 packet sweet chilli sauce; ½ tsp honey; 1 packet Greek-Style Yoghurt; 1 packet Shredded Cabbage Mix; 1 packet coriander

with Garlic Yoghurt & Coriander

4.5(249)

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Calories

329 kcal

Protein

38.8g protein

Total

25 minutes

Difficulty

Easy

Under 40g carbs

Calorie Smart

Allergens:

Milk

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.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

3 clove

garlic

1 packet

Baby Leaves

carrot

lemon

1 packet

chicken breast

1 sachet

Mumbai Spice Blend

1 packet

sweet chilli sauce

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Shredded Cabbage Mix

1 packet

coriander

Not included in your delivery

olive oil

½ tsp

honey

Nutrition Values

Energy (kJ)1375 kJ

Calories329 kcal

Fat8.8 g

of which saturates1.9 g

Carbohydrate22.6 g

of which sugars16.4 g

Dietary Fibre5.9 g

Protein38.8 g

Sodium1811 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

•Large Non-Stick Pan

Cooking Steps

PDF

• 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. • 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 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!