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
Capsicum
1
Carrot
1
Zucchini
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 220°C/200°C fan-forced. • Cut capsicum, carrot and zucchini 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. • 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, 8-12 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 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!
1424
kJ
Energy (kJ)
12.7
g
Fat
3.6
g
of which saturates
15.8
g
Carbohydrate
14
g
of which sugars
8.7
g
Dietary Fibre
38.9
g
Protein
714
mg
Sodium
