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.
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Ingredients
2
potato
1
carrot
1 portion
cauliflower
1 sachet
Chicken-Style Stock Powder
1 packet
flaked almonds
(Contains Almond; )
1 bag
baby spinach leaves
2 clove
garlic
1 packet
chicken thigh
1 sachet
Sri Lankan spice blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bunch
coriander
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Slice the carrot into thick half-moons. Cut the cauliflower into small florets. Place the veggies on a lined oven tray. Sprinkle with the chicken-style stock powder and drizzle with olive oil. Season with salt and toss to coat. Roast until tender, 20-25 minutes. In the last 2-3 minutes of cook time, add the flaked almonds to the tray and roast until toasted.
While the veggies are roasting, finely chop the garlic. In a medium bowl, combine the Sri Lankan spice blend and a drizzle of olive oil, then season. Add the chicken thigh and turn to coat. Set aside. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the 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. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes. Remove from the heat and set aside to rest. TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour! Chicken is cooked through when it's no longer pink inside.
In a large bowl, add the roasted veggies, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine and season to taste. Slice the Sri Lankan chicken. Divide the roast veggie salad between plates and top with the chicken, spooning over any resting juices. Spoon over the garlic yoghurt. Tear over the coriander.