Sri Lankan-Spiced Chicken & Roast Broccoli Toss
with Mayonnaise & Flaked Almonds
We give you the aromatic scents of a Sri Lankan inspired spice mix , tender chicken and a warm palette of crispy roast veggies. Combine them together to enrich your dinner with colour and flavour. You won’t be disappointed in how everything tastes so undeniably good.
This recipe is under 650kcal per serving.
We’ve replaced the potato in this recipe with cauliflower due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Kumara
½
cauliflower
1 sachet
Mild North Indian Spice Blend
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Sri Lankan spice blend
1 packet
chicken thigh
1 packet
baby leaves
1 packet
mayonnaise
(Contains Egg; )
1 portion
broccoli florets
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut kumara and white turnip into bite-sized chunks. Trim broccoli florets. • Place kumara and white turnip on a lined oven tray. Sprinkle over mild North Indian spice blend, drizzle with olive oil and toss to coat. Season with salt and pepper. • Spread out evenly, then roast until tender, 25-30 minutes. • In the last 20 minutes, add broccoli florets to the tray. Roast until tender.
• Meanwhile, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl, set aside. • In a large bowl, combine Sri Lankan spice blend, a pinch of salt and a drizzle of olive oil. Add chicken thigh, toss to coat.
• Return the frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray and drizzle with the honey. Bake until cooked through, 12-14 minutes. • When the roasted veggies are done, add baby leaves and a drizzle of white wine vinegar to the tray. Gently toss to combine. Season to taste.
TIP: Chicken is cooked through when it's no longer pink inside.
• Slice Sri Lankan-spiced chicken. • Divide roast veggie toss between bowls. Top with chicken. • Dollop over mayonnaise and garnish with toasted almonds to serve. Enjoy!