Sri Lankan-Spiced Chicken & Roast Veggie Toss

Name: Sri Lankan-Spiced Chicken & Roast Veggie Toss with Lime Mayo & Almonds
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 sachet Mild North Indian Spice Blend; 2 Kumara; 320 g Chicken Thigh; 1 packet Mint; 1 sachet mild sambal seasoning; 1 packet Flaked Almonds; 1 Lime; 1 Carrot; 1 Beetroot

with Lime Mayo & Almonds

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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:

High Protein

Allergens:

Amandelnoten

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

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Mild North Indian Spice Blend

Kumara

320 g

Chicken Thigh

1 packet

Mint

1 sachet

mild sambal seasoning

1 packet

Flaked Almonds

(Contains: Amandelnoten; )

Lime

Carrot

Beetroot

Nutrition Values

Calories496 kcal

Energy (kJ)2070 kJ

Fat25.9 g

of which saturates4.9 g

Carbohydrate35.5 g

of which sugars19.7 g

Dietary Fibre7.7 g

Protein34 g

Sodium1500 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

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Peel kumara. Cut kumara and carrot into bite-sized chunks. Cut beeroot into 1cm chunks. • 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!