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.
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
2
Kumara
1
carrot
1
beetroot
1
courgette
1 sachet
Mild North Indian Spice Blend
1 packet
flaked almonds
(Contains Almond; )
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
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!