Chargrilled Greek-Style Chicken & Flatbreads
with Honey Haloumi, Garlic Couscous & Mint yoghurt
- Gluten(Wheat)
- Gluten
- Soy
- Milk
- May contain traces of allergens
- Eggs
- Peanuts
- Sesame
- Milk
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Hazelnut
- Macadamia
Make dinner a fast, easy, Greek-style affair with herby chargrilled chicken. Paired with squeaky haloumi, garlicky couscous and flatbreads, it's a winning barbeque meal. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!
Ingredients
1 bag
parsley
1 bag
mint
1
tomato
1
cucumber
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
½ sachet
dried oregano
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
2
flatbreads
(Contains: Gluten, Soy; May be present: Eggs, Peanuts, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia)
1 bag
Mixed Salad Leaves
3 clove
garlic
1 packet
haloumi/grill cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
¾ cup
water
1 tsp
honey
1 drizzle
red wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to medium-high heat. Finely chop garlic, parsley leaves and mint leaves. Roughly chop tomato and cucumber. • Pat haloumi dry with paper towel and cut into 1cm slices. Place haloumi on a plate, drizzle with olive oil and toss to coat. • In a small bowl, combine mint, Greek-style yoghurt and a drizzle of olive oil. Season with salt and set aside. • In a medium bowl, combine chicken breast strips, garlic & herb seasoning, dried oregano (see ingredients), a generous drizzle of olive oil and 1/2 the garlic. Season with pepper and set aside.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook remaining garlic until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then stir through parsley.
• When the BBQ is hot, add chicken to the BBQ grill plate and grill, turning, until charred and cooked through, 8-12 minutes. Transfer to a plate to rest and cover to keep warm.
No BBQ? In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate to rest and cover to keep warm.
• Add haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. Transfer haloumi to a plate and drizzle over the honey. • Add flatbreads to the BBQ and grill until lightly charred, 1-2 minutes on each side.
TIP: Avoid using the grill plate to cook your haloumi in case it gets stuck!
No BBQ or flat plate? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi until golden brown, 2 minutes each side. Remove pan from heat and add the honey, turning haloumi to coat. Heat flatbreads in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
• In a second medium bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of red wine vinegar and olive oil. Season with salt and pepper.
• Toss garden salad. Bring everything to the table to serve. • Help yourself to chargrilled Greek-style chicken, garlic couscous, honey haloumi, garden salad, flatbreads and mint yoghurt. Enjoy!
