Garlic-Herb Chicken & Pumpkin Freekeh

Name: Garlic-Herb Chicken & Pumpkin Freekeh with Tahini & Yoghurt Sauce
Total time: 25 min
Yield: 2
Cuisine: South American
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Peeled Pumpkin Pieces; 1 Red Onion; 320 g Chicken Thigh; 1 packet Couscous; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; 1 packet Tahini; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Beetroot; 1 drizzle olive oil; ¾ cup water

with Tahini & Yoghurt Sauce

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Add tonnes of flavour to your dinner with our garlic and herb seasoning! Here we've used it to coat succulent chicken strips, served with roasted veggies and freekeh. it's definitely a meal to remember!

We’ve replaced the couscous in this recipe with freekeh due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Easy

Allergens:

Wheat

•Gluten

•Milk

•Sesame

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

Total25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Peeled Pumpkin Pieces

Red Onion

320 g

Chicken Thigh

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

1 packet

Tahini

(Contains: Sesame; )

1 sachet

Chicken-Style Stock Powder

Carrot

Beetroot

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

Nutrition Values

Calories645 kcal

Energy (kJ)2700 kJ

Fat19 g

of which saturates5.7 g

Carbohydrate76.9 g

of which sugars27.5 g

Dietary Fibre9.6 g

Protein44.8 g

Sodium1230 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

•Lid

•Baking Paper

Cooking Steps

• 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 to the pan over medium heat.

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

• Cut onion (see ingredients), beetroot and carrot into small chunks. Roughly chop baby leaves. • Set your air fryer to 200°C. Place onion, beetroot, carrot and peeled pumpkin pieces into the air fryer basket, drizzle with olive oil and season with salt and pepper. Cook for 10 minutes. • Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

• Cut chicken thigh into 2cm strips. In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken, season with salt and pepper and toss to coat. • Return pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 3-4 minutes.

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

• Add roasted veggies and baby leaves to the freekeh and stir to combine. • Divide roast veggie freekeh between plates. Top with garlic-herb chicken strips. • Drizzle over tahini-yoghurt sauce to serve. Enjoy!