Garlicky Chicken Freekeh Bowl
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Garlicky Chicken Freekeh Bowl

Garlicky Chicken Freekeh Bowl

with Cucumber Salsa & Aioli

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.

Tags:
Calorie Smart
Under 40g carbs
Over 30g protein
Allergens:
Gluten
Milk

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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains Gluten; )

1 sachet

Chicken-Style Stock Powder

1

cucumber

1

Potato

1 packet

baby leaves

1 packet

Chicken Thigh

1 sachet

Garlic & Herb Seasoning

1 packet

Garlic Aioli

Not included in your delivery

olive oil

10 g

butter

(Contains Milk; )

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2414 kJ
Calories577 kcal
Fat34.6 g
of which saturates8.8 g
Carbohydrate34.3 g
of which sugars6.5 g
Dietary Fibre8.2 g
Protein36.8 g
Sodium1226 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

Large Pan
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 saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until freekeh is tender, 30-35 minutes. • Drain, rinse and return freekeh to the pan over medium heat. Add the butter and chicken-style stock powder, then stir until butter is melted and combined.

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

2
2

• While the freekeh is cooking, thinly slice cucumber into half-moons. Thinly slice turnip (see ingredients) and baby leaves. • In a medium bowl, combine cucumber, turnip and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

3
3

• In a second medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.

4
4

• When the freekeh has 10 minutes remaining, 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.

5
5

• Add baby leaves and a drizzle of olive oil to the freekah and stir to combine. Season to taste.

6
6

• Slice the chicken. • Divide freekeh between bowls. Top with garlicky chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!