Greek-Style Chicken Bowl

Name: Greek-Style Chicken Bowl with Veggie-Loaded Rice & Garlic Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 clove garlic; 1.25 cup water; 1 packet jasmine rice; 1 sachet Chicken-Style Stock Powder; ½ lemon; 1 tomato; 1 cucumber; 1 packet Baby Leaves; 1 packet chicken breast; 1 sachet Garlic & Herb Seasoning; 1 packet Greek-Style Yoghurt; 1 tsp honey

with Veggie-Loaded Rice & Garlic Yoghurt

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Calories

457 kcal

Protein

49.1g protein

Total

40 minutes

Difficulty

Easy

Calorie Smart

Allergens:

Milk
May contain traces of allergens

Chicken and veggies can get a little tiresome, but we bet with this new twist, everyone at the table will be wanting a second helping. With flavours of garlic, a cooling yoghurt dolloped on top of an array of veggies and rice, it can be confirmed that beef and veggies are back in the good books! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

2 clove

garlic

1 packet

jasmine rice

1 sachet

Chicken-Style Stock Powder

lemon

tomato

cucumber

1 packet

Baby Leaves

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1.25 cup

water

1 tsp

honey

Nutrition Values

Energy (kJ)1913 kJ

Calories457 kcal

Fat10.5 g

of which saturates2.4 g

Carbohydrate37.2 g

of which sugars9.2 g

Dietary Fibre8.8 g

Protein49.1 g

Sodium1035 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

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Finely chop garlic. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Return saucepan to medium-high heat with a dash of olive oil, add half the garlic and cook until fragrant, 1-2 minutes. • Add cooked rice to the saucepan along with chicken-style stock powder, stir to combine. Remove from heat.

• While the brown rice is cooking, zest lemon to get a pinch, then slice into wedges. Roughly chop tomato, cucumber and baby spinach leaves. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken breast, garlic & herb seasoning and a drizzle of olive oil. Season with salt and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.

• When the brown rice has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey, tossing chicken to coat.

• Meanwhile, add tomato, cucumber, baby spinach to the brown rice, along with lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Stir to combine. Season with salt and pepper.