Chicken & Honey-Roasted Veggie Freekeh

Name: Chicken & Honey-Roasted Veggie Freekeh with Roasted Almonds & Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 packet freekeh; 1 carrot; 1 beetroot; 1 leek; 1 packet roasted almonds; 1 packet chicken breast; 1 bag baby spinach leaves; ½ tbs honey; 1 sachet Zesty Chilli Salt; 1 sachet Aussie Spice Blend; 1 packet Greek-Style Yoghurt

with Roasted Almonds & Yoghurt

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This dish has aesthetic written all over it, we know it tastes just as good as it looks. The bite of the freekeh will come through the roasted veggies to accompany the dark and rich Aussie spiced chicken. Toss through spinach to create a pop of fresh green then serve with a dollop of yoghurt. We know it looks amazing but don’t forget to dig in before it’s all gone!

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Dietitian Approved

•Calorie Smart

Allergens:

Gluten

•Hvede

•Almond

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

carrot

beetroot

leek

1 packet

roasted almonds

1 packet

chicken breast

1 bag

baby spinach leaves

1 sachet

Zesty Chilli Salt

1 sachet

Aussie Spice Blend

1 packet

Greek-Style Yoghurt

Not included in your delivery

olive oil

½ tbs

honey

Nutrition Values

Energy (kJ)2626 kJ

Fat22.3 g

of which saturates4.8 g

Carbohydrate55.2 g

of which sugars22.2 g

Protein49.2 g

Sodium818 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • 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 freekeh, uncovered, until tender, 30-35 minutes. • Drain, rinse and return to pan. Cover to keep warm.

TIP: The freekeh is cooked when it has softened but still retains some bite.

• Meanwhile, cut carrot into bite-sized chunks. Cut beetroot into small chunks. Thinly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 25-30 minutes.

TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile roughly chop roasted almonds. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Aussie spice blend, a pinch of salt and pepper and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• When the veggies are done, transfer them to the saucepan with freekeh. Add baby spinach leaves, the honey, zesty chilli salt and a drizzle of olive oil. Season to taste and stir to combine.

• Slice spiced chicken. • Divide honey roasted veggie freekeh between bowls. Top with chicken. • Garnish with roasted almonds. Serve with Greek-style yoghurt. Enjoy!