Garlicky Chicken Freekeh Bowl
with Cucumber Salsa & Aioli- Gluten
- Eggs
- Soy
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. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!*
Ingredients
1
cucumber
1
tomato
1 packet
Baby Leaves
1 packet
chicken thigh
1 sachet
Garlic & Herb Seasoning
1 packet
Pearl (Israeli) Couscous
(Contains: Gluten; )
1 sachet
Chicken-Style Stock Powder
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. Roughly chop tomato and baby leaves. • 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.
• Boil the kettle. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with chicken-style stock powder and a drizzle of olive oil. Stir to combine.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
• 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.
• Add baby leaves and a drizzle of olive oil to the pearl couscous. • Stir to combine and season to taste.
• Divide pearl couscous between bowls. • Top with garlicky chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!
