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Indian-Spiced Chicken & Vegetables
with Roasted Potatoes & Yogurt
-
Time25 min
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Servings2
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NutritionEst. 470 calories
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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
fresh
ingredients
Title
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10 oz Chopped Chicken Breast
- 10 oz Baby Bok Choy
- 6 oz Carrots
- ¾ lb Golden Potatoes
- 2 Tbsps Chicken Demi-Glace
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2 Tbsps Savory Tomato Chutney
- ½ cup Plain Nonfat Greek Yogurt
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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.
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.
5
Serve your dish:
Serve the finished chicken and vegetables over the roasted potatoes. Top with the seasoned yogurt. Enjoy!
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.
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.
5
Serve your dish:
Serve the finished chicken and vegetables over the roasted potatoes. Top with the seasoned yogurt. Enjoy!
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