with Baby Spinach & Yoghurt
There’s nothing better than chicken that's juicy on the inside and wonderfully charred with mild spices on the outside. That’s how we’re preparing our dinner tonight, plus add a dollop of creamy yoghurt to double down on all that deliciousness! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Leek
1 packet
Chicken breast
640 g
Greek-Style Yoghurt
1 packet
Baby spinach leaves
1 packet
Mumbai Spice Blend
1 sachet
Potato
1 packet
Carrot
1
Cauliflower
1
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and potato into bite-sized chunks. Cut cauliflower into small florets. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. • Set aside to cool slightly. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut chicken breast into 2cm chunks. • In a large bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken, season with salt and toss to coat. • When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 5-6 minutes (Cook in batches if your pan is getting crowded).
• Add baby spinach leaves and a drizzle of vinegar to the roasted veggies. Gently toss to combine. Season with salt and pepper.
• Divide roast veggie medley between plates. Top with Mumbai-spiced chicken. • Spoon over any remaining juices from the pan. • Top with Greek-style yoghurt to serve. Enjoy!
2000
kJ
Energy (kJ)
478
kcal
Calories
7.9
g
Fat
2.8
g
of which saturates
21.1
g
Carbohydrate
11.2
g
of which sugars
5.3
g
Dietary Fibre
79.7
g
Protein
0
mg
Cholesterol
506
mg
Sodium
