Indian-Spiced Chicken & Vegetables

with Roasted Potatoes & Yogurt

  • Group Created with Sketch.
    Time
    25 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 470 calories Group 22 Created with Sketch.
    Nutrition Label
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WW Freestyle
06 Smart Points

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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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!

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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!