HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMumbai Yoghurt Chicken & Roast Veggie Salad
Mumbai Yoghurt Chicken & Roast Veggie Salad

Mumbai Yoghurt Chicken & Roast Veggie Salad

with Garlic-Mint Yoghurt & Pickled Onion

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This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of succulent yoghurt chicken, rainbow roasted veggies and zingy pickled onion. Flavour is just written all over it!

Tags:Kid FriendlyLow Calorie
Allergens:Tree NutsMilk

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

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount







1 packet

peeled pumpkin pieces



1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

2 clove


1 packet

chicken breast

1 packet

Greek-style yoghurt


1 sachet

Mumbai spice blend

1 bunch


1 bag

salad leaves

Not included in your delivery

olive oil

¼ cup

rice wine vinegar

¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2169 kJ
Fat19.6 g
of which saturates4.8 g
Carbohydrate47.8 g
of which sugars18 g
Protein40.8 g
Sodium671 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the parsnip and potato (both unpeeled) into 2cm chunks. Cut the carrot into 1cm half-moons. Place the veggies and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper, then toss to coat. Roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If your oven tray is crowded, divide between two trays.


While the veggies are roasting, thinly slice the red onion. In a medium bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving.


Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Finely chop the garlic. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil to a small bowl and set aside.


Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). In a second small bowl, combine some Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people), the salt, Mumbai spice blend and a drizzle of olive oil. When the chicken has 2 minutes cook time remaining, add the yoghurt mixture to the pan and turn the chicken to coat. Remove from the heat and set aside. TIP: The chicken is cooked through when it's no longer pink inside.


While the chicken is cooking, thinly slice the mint leaves. Add the mint, remaining yoghurt and a splash of water to the garlic oil. Stir to combine and season to taste. Drain the pickled onion. Add the mixed salad leaves and pickled onion to the tray with the veggies and gently toss to combine. Season to taste. TIP: Add less pickled onion if you're not a fan!


Slice the Mumbai yoghurt chicken. Divide the roast veggie salad and pickled onion between plates. Top with the chicken and any remaining sauce from the pan. Drizzle over the garlic-mint yoghurt. Garnish with the toasted almonds.