Garlic-Herb Chicken & Veggie Freekeh
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Garlic-Herb Chicken & Veggie Freekeh

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!

Tags:
Air Fryer Friendly
Calorie Smart
Allergens:
Gluten
Milk
Sesame

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains Gluten; )

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; )

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Nutrition Values

Energy (kJ)2384 kJ
Fat17.9 g
of which saturates5 g
Carbohydrate68.1 g
of which sugars19.5 g
Dietary Fibre11.6 g
Protein42.1 g
Sodium1316 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

Air Fryer
Baking Paper
Baking Tray
Medium Saucepan
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 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!