Easy Mumbai Chicken
with Roast Veggie & Spinach Toss
There’s nothing better than chicken that’s juicy on the inside and wonderfully charred with mild spices on the outside. That’s how we’re preparing our low carb dinner tonight, plus add a dollop of creamy yoghurt to double down on all that flavour.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
1
tomato
1
carrot
1 portion
cauliflower
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Crushed Peanuts
(Contains Peanut; )
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and cauliflower into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays
• While the veggies are roasting, roughly chop tomato. Cut chicken breast into 2cm strips. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken, season with salt and toss to coat. • When the veggies have 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. Season to taste.
• Add baby spinach leaves, tomato and a drizzle of white wine vinegar to roasted veggies and gently toss to combine.
• Divide roast veggie toss between plates. Top with Mumbai chicken. • Spoon over any remaining juices from the pan. • Top with Greek-style yoghurt. Sprinkle over crushed peanuts to serve.