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.*
Allergens
Utensils
Tags
Olive oil
Brown onion
1
Peeled & Chopped Pumpkin
1 bag
Carrot & Zucchini Mix
1 bag
Mumbai spice blend
1 packet
Greek-style yoghurt
1 packet
Chicken thigh
1 packet
Baby spinach leaves
1 bag
White wine vinegar
1 tsp
Flaked almonds
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut brown onion into wedges. • Place onion, peeled & chopped pumpkin and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 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. • Transfer chicken to a second lined oven tray. Bake until cooked through (when no longer pink inside), 14-16 minutes.
• To the tray with the roast veggies, add baby spinach leaves. • Drizzle with the white wine vinegar. Gently toss to combine.
• Slice chicken. Divide Mumbai yoghurt chicken and roast veggie toss between plates. Spoon any juices from the oven tray over the chicken. • Sprinkle with flaked almonds and a dollop of reserved yoghurt to serve. Enjoy!
1632
kJ
Energy (kJ)
14.1
g
Fat
4
g
of which saturates
24.2
g
Carbohydrate
19.9
g
of which sugars
40.4
g
Protein
728
mg
Sodium
