Easy Baked Mumbai Yoghurt Chicken for Dinner
with Pineapple Upside-Down Cake for Dessert
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.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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
Ingredients
1
carrot
1
white turnip
½
Onion
1 packet
chicken breast
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Shredded Cabbage Mix
1 packet
baby leaves
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 packet
mayonnaise
(Contains Egg; May be present Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 tin
Pineapple Slices
1 packet
Basic Sponge Mix
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
flaked almonds
(Contains Almond; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
2 packet
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and white turnip 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. • In a large frying pan, heat the butter and drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a baking dish and bake until cooked through, 8-12 minutes (no longer pink inside).
• Meanwhile, combine shredded cabbage mix, baby leaves, the remaining yoghurt and a drizzle of white wine vinegar and olive oil in a second medium bowl. Toss to combine. Season to taste.
• Slice baked Mumbai yoghurt chicken. • Divide chicken, creamy slaw and roasted veggies between plates. • Sprinkle over crushed roasted cashews. Serve with mayonnaise. Enjoy!