Double Garlicky Chicken Freekeh Bowl
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Double Garlicky Chicken Freekeh Bowl

Double Garlicky Chicken Freekeh Bowl

with Cucumber Salsa & Aioli

The Mediterranean has some very fresh dishes that leave you feeling relaxed and rejuvenated. We’re taking a page out of their recipe book and creating a freekeh bowl studded with pitted olives, topped with zesty seared chicken and a cooling aioli for that pop of garlic we know and love.

Tags:
Over 30g protein
Allergens:
Gluten
Milk
Egg
Soy

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains Gluten; )

1 sachet

Chicken-Style Stock Powder

1

cucumber

1

Potato

1 packet

baby leaves

2 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 packet

garlic aioli

(Contains Egg, Soy; )

Not included in your delivery

olive oil

10 g

butter

(Contains Milk; )

drizzle

white wine vinegar

sideBannerName

Nutrition Values

Energy (kJ)3126 kJ
Calories747 kcal
Fat28.5 g
of which saturates6.8 g
Carbohydrate35.5 g
of which sugars6.7 g
Dietary Fibre8.2 g
Protein86.1 g
Sodium1378 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

Large Pan
Lid
Large Frying Pan

Instructions

1
1

• 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 saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until freekeh is tender, 30-35 minutes. • Drain, rinse and return freekeh to the pan over medium heat. Add the butter and chicken-style stock powder, then stir until butter is melted and combined.

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

2
2

• While the freekeh is cooking, thinly slice cucumber into half-moons. Thinly slice turnip (see ingredients) and baby leaves. • In a medium bowl, combine cucumber, turnip and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

3
3

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken steaks and turn to coat.

4
4

• When the freekeh has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked when it's no longer pink inside.

5
5

• Add baby leaves and a drizzle of olive oil to the freekah and stir to combine. Season to taste.

6
6

• Slice the chicken. • Divide freekeh between bowls. Top with garlicky chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!