Easy Mumbai-Spiced Chicken & Carrot Ribbon Salad
with Garlic Yoghurt & Coriander
It’s good to relax and refresh, and a good meal can be the first step! Our Mumbai spice blend adds mild and fragrant flavours to delicate chicken breast. Served on a bed of crunchy carrot salad, this meal is sure to rejuvenate you at the end of a long day.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
3 clove
garlic
1 packet
baby leaves
1
carrot
½
lemon
1 packet
chicken breast
1 sachet
Mumbai Spice Blend
1 packet
sweet chilli sauce
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Shredded Cabbage Mix
1 packet
coriander
Not included in your delivery
olive oil
½ tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop baby leaves. Zest lemon to get a good pinch and cut in half. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and turn to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1-2 minutes. Transfer half the garlic oil mixture to a large bowl. • Add sweet chilli sauce, the honey, lemon zest and a squeeze of lemon juice. Season and stir to combine. • Add carrot ribbons to the sweet chilli dressing. Toss to coat and set aside.
• Transfer the remaining garlic oil mixture to a small bowl. Add Greek-style yoghurt and combine. Season to taste and set aside. • Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-5 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, add shredded cabbage mix and baby leaves to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. Top with Mumbai chicken. • Drizzle over garlic yoghurt. Tear over coriander to serve. Enjoy!