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Baked Mumbai Yoghurt Chicken
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Baked Mumbai Yoghurt Chicken

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.

Tags:
Kid Friendly
Under 650kcal
Quick Prep
Quick
Under 40g carbs
Over 30g protein
Allergens:
Milk
cashews
Egg

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

courgette

½

Onion

1 packet

chicken breast

(May be present Gluten, Soy. )

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; )

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Nutrition Values

Energy (kJ)2429 kJ
Fat33.9 g
of which saturates11.4 g
Carbohydrate30.7 g
of which sugars14.9 g
Dietary Fibre7.1 g
Protein43.4 g
Sodium572 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

Baking Tray
Baking Paper
Large Frying Pan
Baking Dish

Instructions

1
1

• 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!

2
2

• 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.

3
3

• 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.

4
4

• Slice baked Mumbai chicken. • Divide chicken, creamy slaw and roasted veggies between plates. • Sprinkle over crushed roasted cashews. Serve with mayonnaise. Enjoy!