Easy Baked Mumbai Yoghurt Chicken for Dinner
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Easy Baked Mumbai Yoghurt Chicken for Dinner

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.

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

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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

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; )

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; May be present Gluten, Peanut, Sesame, Milk, Soy. )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

drizzle

white wine vinegar

2 packet

brown sugar

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Nutrition Values

Energy (kJ)2625 kJ
Fat36.6 g
of which saturates11.6 g
Carbohydrate31.2 g
of which sugars15.1 g
Dietary Fibre6 g
Protein48.9 g
Sodium621 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 Paper
Baking Tray
Large Frying Pan
Baking Dish

Instructions

1
1

• 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!

2
2

• 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).

3
3

• 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.

4
4

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