Mumbai-Spiced Chicken & Carrot Noodle Salad

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

with Garlic Yoghurt & Coriander

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It’s good to relax and refresh and a good meal can be the first step. Chicken, cooked in mild, warming spices and served on a bed of carrot noodles and tossed in a salad is sure to rejuvenate you at the end of a long day. Sit back, relax and enjoy.

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:

Under 40g carbs

•Calorie Smart

•Over 30g protein

Allergens:

Milk

The quantities provided above are averages only.

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

Total25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

Baby Leaves

lemon

1 packet

chicken breast

1 sachet

Mumbai Spice Blend

1 packet

sweet chilli sauce

1 packet

Carrot Noodles

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)1704 kJ

Fat9.7 g

of which saturates2.3 g

Carbohydrate33.6 g

of which sugars22.9 g

Dietary Fibre6.9 g

Protein45.8 g

Sodium652 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 Frying Pan

Cooking Steps

• 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. Set aside. • Add carrot noodles 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. • Slice chicken. • Divide carrot noodle salad between bowls. Top with Mumbai chicken. • Drizzle over garlic yoghurt. Tear over coriander to serve. Enjoy!