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.* *The recent wet and cold weather across New Zealand 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
Carrot
1
Cauliflower
1 portion
Leek
1
Zesty Chilli Salt
1 pinch
Baby spinach leaves
1 bag
White wine vinegar
1 drizzle
Crushed Peanuts
1 packet
Chicken Drumstick Fillet
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. 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 boneless chicken drumsticks 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 Mumbai chicken between plates. • Spoon over any remaining juices from the pan. • Top with Greek-style yoghurt. Sprinkle over crushed peanuts to serve. Enjoy!
1678
kJ
Energy (kJ)
17.2
g
Fat
4.9
g
of which saturates
21.8
g
Carbohydrate
10.9
g
of which sugars
40.1
g
Protein
559
mg
Sodium
