Easy Sri Lankan Chicken & Roast Veggie Salad
with Garlic Yoghurt
If we had to list our favourite things about Sri Lankan food, we’d be here all night. But one of the best things is the variety of exciting vegetables used in every dish! Tonight's dinner is no exception with a rainbow of roasted veggies, tossed together with leafy greens and topped by mildly spiced chicken. With a speedy prep time, you'll have this warm and comforting meal gobbled down in no time at all.
This recipe is under 650kcal per serving.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced cauliflower with capsicum, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
3
potato
1
carrot
1 portion
capsicum
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains Almond; )
1 bag
salad leaves
2 clove
garlic
1 sachet
Sri Lankan spice blend
1 packet
chicken breast
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. Slice carrot into thick half-moons. Chop capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Sprinkle with chicken-style stock powder and drizzle with olive oil. Season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • In the last 2-3 minutes of cook time, add flaked almonds to the tray and roast until toasted.
• While the veggies are roasting, finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Sri Lankan spice blend and a drizzle of olive oil, then season. Add chicken steaks and toss to coat. Set aside. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• When the veggies have 15 minutes cook time remaining, return the frying pan to a medium heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!
TIP: Chicken is cooked through when it's no longer pink inside.
• In a large bowl, combine roasted veggies, salad leaves and a drizzle of white wine vinegar. Season to taste. • Slice Sri Lankan chicken. • Divide roast veggie salad between plates. Top with chicken, spooning over any resting juices. • Spoon over garlic yoghurt to serve.