Sri Lankan Chicken & Courgette Veggie Toss
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Sri Lankan Chicken & Courgette Veggie Toss

Sri Lankan Chicken & Courgette Veggie Toss

with Zesty Mayo & Almonds

This dish comes with a big juicy warning - it’s too delicious to refuse! Be lured to the table when you get a good wiff of the juicy chicken, marinated in Sri Lankan spices. Combined with roasted root veggies and a zesty mayo, this dish will have you running back for seconds in no time.

Tags:
Over 30g protein
Quick Prep
Climate Superstar
Allergens:
Almond
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 Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

Kumara

1

carrot

1

beetroot

1

courgette

1 sachet

Mild North Indian Spice Blend

1 packet

flaked almonds

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

1 packet

chicken thigh

1 sachet

Sri Lankan spice blend

½

lime

1 packet

mayonnaise

(Contains Egg; )

½ packet

mint

Not included in your delivery

olive oil

1 tsp

honey

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Nutrition Values

Energy (kJ)2804 kJ
Fat32.3 g
of which saturates6.6 g
Carbohydrate61.1 g
of which sugars31.1 g
Dietary Fibre12.5 g
Protein37.4 g
Sodium1028 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

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Peel kumara. Cut kumara and carrot into bite-sized chunks. Cut beetroot into 1cm chunks. Slice courgette into half-moons. • Place veggies on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil and toss to coat. Season with salt and pepper. • Spread out evenly, then roast until tender, 25-30 minutes.

2
2

• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Zest lime to get a pinch and slice into wedges. In a small bowl, combine mayonnaise and lime zest. Season with salt and pepper. Set aside. • In a medium bowl, combine chicken thigh, Sri Lankan spice blend, a pinch of salt and a drizzle of olive oil.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and drizzle with the honey. Bake until cooked through, 12-14 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• When roast veggies are done, add a generous squeeze of lime juice to the tray. Gently toss to combine. Season to taste. • Slice Sri Lankan-spiced chicken. • Divide roast veggie toss between plates. Top with chicken. • Spoon over lime mayo. Garnish with toasted almonds and tear over mint. Serve with any remaining lime wedges. Enjoy!