Indian-Spiced Chicken & Vegetables with Roasted Potatoes & Yogurt

Indian-Spiced Chicken & Vegetables

with Roasted Potatoes & Yogurt

25 MIN
6 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

In this bold, flavorful dish, our sweet and spicy tomato chutney—which creates the light sauce for sautéed chicken and vegetables—gets cooling contrast from a dollop of creamy yogurt. It all comes together over a hearty base of tender roasted potatoes.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
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fresh
ingredients
Indian-Spiced Chicken & Vegetables with Roasted Potatoes & Yogurt
Title
time-saving
tips & techniques
Baby Bok Choy
Carrots
Yukon Gold Potatoes
How To: Safely Cut Round Vegetables
Chicken Demi-Glace
Greek Yogurt
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice crosswise, separating the stems and leaves. To make the sauce, in a bowl, combine the demi-glace, tomato chutney, and 2 tablespoons of water. Season the yogurt with salt and pepper. 

Start the chicken & vegetables:
3 Start the chicken & vegetables:

While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. 

Finish the chicken & vegetables:
4 Finish the chicken & vegetables:

Add the sliced bok choy stems to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and the chicken is browned and cooked through. Add the sauce. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat. Add the sliced bok choy leaves and stir until slightly wilted. 

Serve your dish:
5 Serve your dish:

Serve the finished chicken and vegetables over the roasted potatoes. Top with the seasoned yogurt. Enjoy!

Tips from Home Chefs

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Indian-Spiced Chicken & Vegetables

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; thinly slice crosswise, separating the stems and leaves. To make the sauce, in a bowl, combine the demi-glace, tomato chutney, and 2 tablespoons of water. Season the yogurt with salt and pepper. 

Prepare the remaining ingredients:
Start the chicken & vegetables:
3 Start the chicken & vegetables:

While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken and sliced carrots in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until combined. 

4 Finish the chicken & vegetables:

Add the sliced bok choy stems to the pan; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and the chicken is browned and cooked through. Add the sauce. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid is slightly thickened. Turn off the heat. Add the sliced bok choy leaves and stir until slightly wilted. 

Finish the chicken & vegetables:
Serve your dish:
5 Serve your dish:

Serve the finished chicken and vegetables over the roasted potatoes. Top with the seasoned yogurt. Enjoy!

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