with Yoghurt & Crushed Peanuts
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 low carb dinner tonight, plus add a dollop of creamy yoghurt, a carb smart to double down on all that flavour. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Cauliflower
1 portion
Leek
1
Zesty Chilli Salt
1 pinch
Chicken breast
1 packet
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Roasted peanuts
1 packet
Greek-Style Yoghurt
1 packet
Mumbai Spice Blend
1 sachet
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot 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, then sprinkle over a pinch of zesty chilli salt. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut chicken breast into 2cm chunks. • In a medium 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 cook time 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. Season to taste. TIP: Chicken is cooked through when it's no longer pink inside.
• Add baby spinach leaves and a drizzle of white wine vinegar to the roasted veggies. Gently toss to combine.
• Divide roast veggie toss and Indian chicken between plates. • Spoon over any remaining juices from pan. • Top with Greek-style yoghurt. Sprinkle over roasted peanuts to serve. Enjoy!
1725
kJ
Energy (kJ)
16.6
g
Fat
4.6
g
of which saturates
21.8
g
Carbohydrate
11.5
g
of which sugars
6.2
g
Dietary Fibre
44.7
g
Protein
525
mg
Sodium
