Double Grilled Chicken & Herby Garlic Bread
with Cucumber Salad & Garlic Aioli
Tonight, we’re firing up the barbie for juicy grilled chicken, perfectly charred and full of smokey flavour! Paired with warm, herby garlic bread, a crisp cucumber salad and a side of creamy garlic aioli, this BBQ feast is sure to satisfy your summer cravings.
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
Ingredients
1
cucumber
1
radish
2 clove
garlic
1 packet
parsley
2 packet
chicken breast
1 sachet
All-American Spice Blend
1
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
pinch
chilli flakes
1 packet
baby leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. • Slice cucumber into half-moons. Thinly slice radish. Finely chop garlic and parsley. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken breast, All-American spice blend and a drizzle of olive oil. Set aside.
• Cut the ciabatta into thick slices, without cutting all the way through. • Place garlic, parsley, the butter, a pinch of chilli flakes (if using) and a pinch of salt in a small bowl, then microwave in 10 seconds bursts until melted. • Spoon the garlic butter in between each slice of the ciabatta, then wrap panini in foil.
• When the BBQ is hot, add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 6-8 minutes. Transfer to a plate.
• NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Meanwhile, place wrapped garlic bread on the barbecue, and grill, turning halfway, until is toasted and warmed through, 6-8 minutes.
• No BBQ? Place panini directly on wire racks in the oven and bake until heated through, 8-10 minutes.
• In a large bowl, combine cucumber, radish, baby kale, a drizzle of vinegar and olive oil. Season to taste.
• Slice chicken. • Divide grilled chicken, herby garlic bread and cucumber salad between plates. Serve with garlic aioli. Enjoy!