Sri Lankan-Spiced Chicken & Roast Broccoli Toss
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Sri Lankan-Spiced Chicken & Roast Broccoli Toss

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!

Tags:
Calorie Smart
Over 30g protein
Allergens:
Almond
Egg

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

Total Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

Kumara

½

cauliflower

1 sachet

Mild North Indian Spice Blend

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

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

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Nutrition Values

Energy (kJ)2482 kJ
Calories593 kcal
Fat31.3 g
of which saturates6.5 g
Carbohydrate49.8 g
of which sugars14.6 g
Dietary Fibre7.4 g
Protein35.6 g
Sodium1419 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!