Garlic-Herb Chicken & Veggie Freekeh
with Tahini & Yoghurt Sauce
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!
This recipe is under 650kcal per serving.
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!
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 packet
freekeh
(Contains Gluten, Wheat; )
1 sachet
Chicken-Style Stock Powder
½
Onion
1
beetroot
1
carrot
1 packet
baby leaves
1 packet
chicken thigh
1 sachet
Garlic & Herb Seasoning
1 packet
tahini
(Contains Sesame; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• 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. Add the butter and chicken-style stock powder, and stir until the butter is melted and combined.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, cut onion (see ingredients), beetroot and carrot into small chunks. Roughly chop baby leaves. • Set your air fryer to 200°C. Place onion, beetroot and carrot 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. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook chicken, tossing, cooked through (when no longer pink inside), 3-4 minutes.
• Combine tahini and Greek-style yoghurt in a small bowl. Set aside. • Add roasted veggies and baby leaves to the freekeh and stir to combine. • Divide roast veggie feekeh between plates. Top with garlic-herb chicken strips. • Drizzle over tahini-yoghurt sauce to serve. Enjoy!