HelloHero: Indian-Spiced Chicken & Garlic Yoghurt
with Bombay Veggie Toss
Dinner should never be stressful, so you can relax tonight knowing this dish will have you sailing through calm waters. The roasted veggies will turn golden and tenderise in the oven, while the chicken cooks with its coating of Mumbai spice. Whip up a fragrant garlic yoghurt to make all these flavours pop in your mouth and you’re done.
This recipe is under 650kcal per serving.
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
potato
1
carrot
1
beetroot
1 sachet
Brown Mustard Seeds
1 packet
chicken breast
1 sachet
Mumbai Spice Blend
2 clove
garlic
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
baby leaves
1 packet
coriander
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato, carrot and beetroot into bite-sized chunks. • Place veggies on a lined oven tray. Add brown mustard seeds, a drizzle of olive oil and a pinch of salt and pepper. Spread out evenly, toss to coat, then roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken breast, Mumbai spice blend, a drizzle of olive oil and a pinch of salt and pepper. • Finely chop garlic.
• Heat a large frying pan over 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. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• When the veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray. Toss to combine.
• Roughly chop coriander. • Slice Indian-spiced chicken. • Divide Bombay veggie toss between plates. • Top with chicken. • Dollop with garlic yoghurt and garnish with coriander to serve. Enjoy!