Carb-Conscious Curried Chicken

with Vegetables, Almonds and Yoghurt

⏱ 30-40 minutesMeatServes 2

No added wheatCarb ConsciousCalorie ConsciousLow sodiumHigh protein3+ veg serves

Nutrition per serve

455 kcal

Calories

44.3 g

Protein

23.2 g

Fat

16.6 g

Carbs

4.7 g

Fiber

Step 1 — Prep vegetables
Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Crush or finely chop the garlic. Coarsely chop the cauliflower stem, then cut the head into small florets. Halve the zucchini lengthwise and thickly slice. Cut the onion into wedges.
Step 2 — Bake vegetables
Combine the garlic, curry powder and 1 tbs olive oil in a large bowl and season with salt and pepper. Add the cauliflower, zucchini and onion and toss to coat. Spread the vegetables on the lined tray, reserving the bowl. Bake for 10 mins.
Step 3 — Season chicken
While the vegetables are baking, put the cumin and coriander spice blend and 2 tsp olive oil in the reserved bowl, season with salt and pepper and stir to combine. Add the chicken to the spiced oil and turn to coat.
Step 4 — Bake chicken
Put the chicken on the tray with the vegetables and bake for 18-20 mins until the chicken is cooked through and the vegetables are tender. Rest the chicken for 5 mins.
Step 5 — Toast almonds
Meanwhile, put the almonds on an oven tray and bake for 4 mins or until golden.
Step 6 — Get ready to serve
Season the yoghurt with salt and pepper. Finely chop the coriander leaves, discarding the stems. Slice the chicken. Return the chicken to the tray, scatter over the coriander and almonds and drizzle with the yoghurt. Serve the tray bake at the table.

Sulphites, Almond, Milk