Balanced Greek-Style Chicken Bowl
with Cucumber Freekeh & Garlic Yoghurt
- Gluten
- Wheat
- Milk
Beef and veggies can get a little tiresome, but we bet with this new twist everyone at the table will be wanting a second helping. With flavours of garlic coming from the tender beef strips, a cooling yoghurt dolloped on top of an array of veggies and freekeh, it can be confirmed that beef and veggies are back in the good books! Unfortunately, this week's tomato was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
2 clove
garlic
1 packet
freekeh
(Contains: Gluten, Wheat)
1 sachet
Chicken-Style Stock Powder
1
carrot
1
cucumber
1 bag
baby spinach leaves
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
½
lemon
1 packet
Greek-Style Yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
1 tsp
honey
Nutrition
You will need
Cooking Steps
• Rinse the freekeh. Finely chop garlic. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. Drain, rinse and set aside. • Return pan to medium heat with a drizzle of olive oil. Add 1/2 the garlic and cook until fragrant, 1 minute. • Return freekeh to the pan along with chicken-style stock powder. Stir to combine.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• While the freekeh is cooking, zest lemon to get a pinch, then slice into wedges. Grate the carrot. Roughly chop cucumber and baby spinach leaves. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, garlic & herb seasoning and a drizzle of olive oil. Season with salt and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.
• When the freekeh has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey, tossing chicken to coat.
• In a large bowl, combine freekeh, carrot, cucumber, baby spinach, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
TIP: Combine everything in the saucepan with freekeh to save on washing dishes!
• Divide freekeh salad between bowls. • Top with Greek-style chicken and garlic yoghurt. Enjoy!
