with Roast Veggie Toss & Almonds
This mildly spiced, Indian-inspired chicken dish is served with a vibrant, naturally 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.* *The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Cauliflower
1
Carrot
1
Zucchini
1
Chicken thigh
1 packet
Mixed leaves
1 bag
White wine vinegar
1 drizzle
Flaked almonds
1 packet
Mumbai spice blend
1 sachet
Greek-style yoghurt
1 packet
• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower, 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. Set aside to slightly cool. 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 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 slightly cooled roast veggie tray, add mixed leaves. • Drizzle with 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.
1445
kJ
Energy (kJ)
11.1
g
Fat
3.2
g
of which saturates
17.9
g
Carbohydrate
15.9
g
of which sugars
8.5
g
Dietary Fibre
40.8
g
Protein
423
mg
Sodium
