Name: [GFYF] NZ Seared Chicken Breast, Halloumi & Chargrilled Capsicum Relish with Garlicky Greens & Lemon
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 320 g Chicken Breast; 1 packet Chargrilled Capsicum Relish; 1 packet Green beans; 1 packet Halloumi; 1 Broccoli; 1 Lemon

HelloFresh

Recipes

[GFYF] NZ Seared Chicken Breast, Halloumi & Chargrilled Capsicum Relish

with Garlicky Greens & Lemon

Get up to $175 off

Allergens:

Schwefeldioxide und Sulfite

•Milk

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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

320 g

Chicken Breast

1 packet

Chargrilled Capsicum Relish

(Contains: Schwefeldioxide und Sulfite; )

1 packet

Green beans

1 packet

Halloumi

(Contains: Milk; )

Broccoli

Lemon

Nutrition Values

Calories603 kcal

Energy (kJ)2520 kJ

Fat31.1 g

of which saturates18.7 g

Carbohydrate10.5 g

of which sugars7.2 g

Dietary Fibre8.2 g

Protein67 g

Sodium1290 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.

Cooking Steps

• Chop broccoli (including stalk!) into small florets. Trim green beans. Slice lemon into wedges. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season both sides generously with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli and green beans, tossing until tender, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. Squeeze over some lemon juice and season to taste. Transfer to a bowl and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the cooking process.

• Cut halloumi into 1cm slices. Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate and cover to keep warm. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). TIP: The chicken is cooked when it is no longer pink inside.

• Divide seared chicken breast, halloumi and garlicky greens between plates. • Top chicken with chargrilled capsicum relish. Serve with any remaining lemon wedges. Enjoy!