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
320 g
Greek-Style Yoghurt
1 packet
Baby spinach leaves
1 packet
Mumbai Spice Blend
1 sachet
Potato
1 packet
Carrot
1
Cauliflower
1
Olive oil
1 drizzle
Honey
1 tbs
Vinegar
1 drizzle
• Preheat oven to 240°C/220°C fan-forced.
• Cut carrot and potato into bite-sized chunks.
• Cut cauliflower into small florets.
• Place veggies and sliced leek 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 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.
TIP: Chicken is cooked through when it is no longer pink inside.
• To the roasted veggies, add baby spinach leaves, the honey and a drizzle
of vinegar.
• Gently toss to combine. Season to taste.
• 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!
1620
kJ
Energy (kJ)
387
kcal
Calories
9.5
g
Fat
2.6
g
of which saturates
31
g
Carbohydrate
22
g
of which sugars
5.3
g
Dietary Fibre
43.3
g
Protein
0
mg
Cholesterol
381
mg
Sodium
with Baby Spinach & Yoghurt
