Chicken & Honey-Roasted Veggie Freekeh

Name: Chicken & Honey-Roasted Veggie Freekeh with 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 sachet Aussie Spice Blend; 1 bag baby spinach leaves; ½ tbs honey; 1 sachet Zesty Chilli Salt; 1 packet Greek-Style Yoghurt

with Almonds & Yoghurt

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Nan’s special seasoning is full of flavour, thanks to paprika, pepper, onion and garlic, and when used as a coating it makes this tender chicken simply heavenly! Add a medley of veggies, crunchy flaked almonds and a dollop of rich and tangy garlic yoghurt for satisfaction, guaranteed!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian Approved

Allergens:

Gluten

•Wheat

•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

(Contains: Gluten, Wheat; )

carrot

beetroot

leek

1 packet

roasted almonds

(Contains: Almond; )

1 packet

chicken breast

1 sachet

Aussie Spice Blend

1 bag

baby spinach leaves

1 sachet

Zesty Chilli Salt

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

½ tbs

honey

Nutrition Values

Energy (kJ)2614 kJ

Fat22.3 g

of which saturates4.8 g

Carbohydrate54.5 g

of which sugars21.9 g

Dietary Fibre14.3 g

Protein49.2 g

Sodium812 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

•Saucepan

•Baking Paper

•Large Frying 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, uncovered, until tender, 30-35 minutes. • Drain, rinse and return freekeh to the pan. Cover to keep warm.

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

• Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Thickly slice leek. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then 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 Aussie spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add chicken and turn to coat.

• 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.

• 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 almonds. Serve with Greek-style yoghurt. Enjoy!