with Crushed Peanuts & 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 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
Mumbai Spice Blend
1 sachet
Baby spinach leaves
1 bag
Vinegar
drizzle
Greek-Style Yoghurt
1 packet
Crushed Peanuts
1 packet
• 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 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.
• To the roasted veggies, add baby spinach leaves and a drizzle of vinegar. 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 and crushed peanuts to serve. Enjoy!
1641
kJ
Energy (kJ)
8.9
g
Fat
3.1
g
of which saturates
36
g
Carbohydrate
16.6
g
of which sugars
6.5
g
Dietary Fibre
42.8
g
Protein
527
mg
Sodium
