with Roast Veggie & Spinach Toss
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 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
Tomato
1
Carrot
1
Cauliflower
1 portion
Chicken breast
1 packet
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Crushed Peanuts
1 packet
Mumbai Spice Blend
1 sachet
Greek-Style Yoghurt
1 packet
• Preheat oven to 240°C/220°C fan-forced. Cut carrot and cauliflower into bite-sized chunks. • 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
• While the veggies are roasting, roughly chop tomato. Cut chicken breast into 2cm strips. • 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 until browned and cooked through, 3-4 minutes each side. Season to taste.
• Add baby spinach leaves, tomato and a drizzle of white wine vinegar to roasted veggies and gently toss to combine.
• Divide roast veggie toss between plates. Top with Mumbai chicken. • Spoon over any remaining juices from the pan. • Top with Greek-style yoghurt. Sprinkle over crushed peanuts to serve.
1666
kJ
Energy (kJ)
17.2
g
Fat
4.9
g
of which saturates
21.3
g
Carbohydrate
10.9
g
of which sugars
6.5
g
Dietary Fibre
40.1
g
Protein
497
mg
Sodium
