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Tandoori Chicken & Cauliflower Traybake

Tandoori Chicken & Cauliflower Traybake

with Mint Yoghurt

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Traybakes are the superstars of no-fuss dinners. For this delicious dish, all you need to do is throw tandoori chicken and a solid array of veggies on a tray in the oven. Too easy!

Allergens:Milk

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 clove

garlic

3 unit

potato

1 portion

cauliflower

1 unit

onion

1 packet

chicken thigh

1 packet

tandoori paste

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

brown mustard seeds

1 unit

courgette

1 bunch

mint

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2240 kJ
Fat15.5 g
of which saturates4.2 g
Carbohydrate47.7 g
of which sugars14.8 g
Dietary Fibre0 g
Protein45.2 g
Cholesterol0 mg
Sodium812 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the potato (unpeeled) and courgette into 2cm chunks. Cut the cauliflower into small florets. Cut the red onion into 2cm wedges.

2

Place the chicken thigh, garlic, tandoori paste and 1/2 the Greek yoghurt in a large bowl. Season generously with salt and pepper and toss to coat. Set aside.

3

Place the potato, courgette, cauliflower, onion and brown mustard seeds on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Nestle the marinated chicken thigh between the veggies and spoon over any excess marinade from the bowl. Bake, tossing halfway through, until the veggies are tender and the chicken is cooked through, 20-25 minutes. TIP: The chicken and veggies may char, this adds to the flavour!

4

While the chicken and veggies are baking, pick and roughly chop the mint leaves. Place the mint in a bowl with the remaining Greek yoghurt. Mix well and season to taste with salt and pepper.

5

When the chicken and veggies are done, remove the tray from the oven and set the chicken thigh aside on a plate. Add the baby spinach leaves to the tray and toss to coat. Season to taste with salt and pepper.

6

Thickly slice the chicken. Divide the roast veggies between plates and top with the tandoori chicken. Spoon over the mint yoghurt.