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 flaked 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
Capsicum
1
Carrot
1
Sweet potato
1
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 capsicum, carrot and sweet potato into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread veggies out in a single layer, then roast until tender, 20-25 minutes.
• 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.
• Divide Mumbai-spiced yoghurt chicken and roast veggie toss between plates. Spoon any juices from the oven tray over the chicken. • Sprinkle with flaked almonds. Serve with remaining yoghurt. Enjoy!
1368
kJ
Energy (kJ)
10.9
g
Fat
3.1
g
of which saturates
14.4
g
Carbohydrate
12.7
g
of which sugars
8.9
g
Dietary Fibre
40.7
g
Protein
703
mg
Sodium
