with Roast Veggie Toss & Almonds
This mildly spiced, Indian-inspired chicken dish is served with a vibrant, subtly sweet roast veggie toss, which keeps the carbs down, and the flavour up. Top with a sprinkle of almonds for crunch, and a dollop of yoghurt to bring it all together. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Turnip
1
Carrot
1
Snacking Tomatoes
0.5 punnet
Chicken thigh
1 packet
Baby spinach leaves
1 bag
White wine vinegar
1 tsp
Flaked almonds
1 packet
Mumbai spice blend
1 sachet
Greek-style yoghurt
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut turnip and carrot into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 10 minutes. • Remove tray from oven. Add cherry tomatoes (see ingredients) and a pinch of salt and pepper. Roast until veggies are tender, a further 10-15 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine Mumbai spice blend, a dollop of Greek-style yoghurt, a drizzle of olive oil and a pinch of salt in a medium bowl. Add chicken thigh, tossing to coat. • When the veggies have 15 minutes remaining, place chicken on a second lined oven tray. Bake until cooked through, 10-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• To the roast veggie tray, add baby spinach leaves. • Drizzle with the white wine vinegar. Gently toss to combine.
• Slice Mumbai yoghurt chicken. • Divide roast veggie toss between plates. Top with chicken, spooning over any juices from oven tray. • Sprinkle with flaked almonds. Top with a dollop of remaining yoghurt to serve. Enjoy!
1330
kJ
Energy (kJ)
11
g
Fat
3.2
g
of which saturates
17.5
g
Carbohydrate
14
g
of which sugars
40.2
g
Protein
754
mg
Sodium
