Mumbai Yoghurt 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.
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
1
parsnip
1
carrot
1 portion
cauliflower
1 packet
Chicken Drumstick Fillet
1 bag
baby spinach leaves
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
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
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut parsnip, 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, cut boneless chicken drumsticks into bite-sized chunks. • In a medium bowl, combine Mumbai spice blend, a dollop of Greek-style yoghurt and a drizzle of olive oil. Add chicken, season with salt and toss to coat. • When veggies have 10 minutes cook time remaining, heat a large frying pan over a high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 4-6 minutes. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside
• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies and gently toss to combine.
• Divide Mumbai yoghurt chicken and roast veggie toss between plates. • Spoon over any remaining juices from the pan. • Top with remaining yoghurt. Sprinkle over crushed peanuts to serve.