Baked Mumbai Yoghurt Chicken
with Roasted Veggies, Creamy Slaw & Cashews
This gorgeous plate of colour doesn't just look good - it's a nutritionally balanced combo of succulent yoghurt chicken, rainbow-roasted veggies and creamy, crunchy spinach slaw. Flavour is just written all over it!
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
1
carrot
1
courgette
½
Onion
1 packet
chicken breast
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bag
Shredded Cabbage Mix
1
baby spinach leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and courgette into fries. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to combine, spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays. Little cooks: Help with sprinkling over the seasoning and tossing the veggies!
• Meanwhile, combine chicken breast, Mumbai spice blend and half the Greek-style yoghurt in a medium bowl. Season and turn to coat. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil and the butter. Cook chicken until browned, 2 minutes each side. Transfer chicken to a baking dish and bake until cooked through, 8-12 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine shredded cabbage mix, baby spinach leaves, remaining yoghurt and a drizzle of olive oil in a second medium bowl. Toss to combine. Season to taste.
• Slice baked Mumbai chicken. • Divide chicken, creamy slaw and roasted veggies between plates. • Sprinkle over crushed roasted cashews. Serve with mayonnaise. Enjoy!