with Roasted Veggie Toss & Cucumber Mint Yoghurt
Mild spices and tangy yoghurt work their magic with succulent chicken in this Indian-inspired dish. The vibrant roasted veggies complete the meal, adding a touch of sweetness all while keeping it low cal. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Butter
30 g
Carrot & Zucchini Mix
1 bag
Chicken tenderloins
1 packet
Baby spinach leaves
1 bag
White wine vinegar
drizzle
Cucumber
1
Mint
1 bag
Chopped potato
1 bag
Mumbai spice blend
1 sachet
Greek-style yoghurt
1 packet
• Preheat oven to 240°C/220°C fan-forced. In a small microwave safe bowl, melt the butter. • Cut potato into bite-sized chunks. • Place carrot & zucchini mix and potato on a lined oven tray. Top with melted butter, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine. Roast until tender, 20-25 minutes.
• In a medium bowl, combine chicken tenderloins, Mumbai spice blend, a small dollop of Greek-style yoghurt and a drizzle of olive oil. Season. Little cooks: Help toss the chicken in the seasoning.
• Preheat oven to 240°C/220°C fan-forced. Place chicken tenderloins on lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until cooked through, 8-10 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• Add baby spinach leaves and a drizzle of the white wine vinegar to the roasted veggies. Season, then toss to combine. • Finely chop cucumber. Pick mint leaves and thinly slice. In a small bowl, combine cucumber, mint and remaining Greek-style yoghurt. Season with salt and pepper. • Divide Mumbai yoghurt chicken and roasted veggie toss between plates. Dollop with yoghurt dressing to serve. Enjoy!
2351
kJ
Energy (kJ)
22.5
g
Fat
10.9
g
of which saturates
39.3
g
Carbohydrate
11.8
g
of which sugars
8.8
g
Dietary Fibre
47.5
g
Protein
748
mg
Sodium
with Sweet Potato Wedges & Garlicky Broccoli
