Herby Chicken & Carrot Freekeh

Name: Herby Chicken & Carrot Freekeh with Lemon Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 packet freekeh; 20 g butter; 1 carrot; 1 tomato; ½ lemon; 1 packet chicken breast; 1 sachet Herb & Mushroom Seasoning; 1 tsp honey; 1 bag salad leaves; 1 sachet Zesty Chilli Salt; 2 clove garlic; 1 packet Greek-Style Yoghurt

with Lemon Yoghurt

Get up to $175 off

Golden and green, like finding a pot of luck at the end of a rainbow. This bowl is full of zesty and garlic-infused veggies, tossed through with freekeh. Topping it off are the real jewels, honey soaked chicken with a hint of herbs. What a lucky find this recipe is!

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Dietitian Approved

•Calorie Smart

•High Protein

•Climate Superstar

Allergens:

Gluten

•Wheat

•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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains: Gluten, Wheat; )

carrot

tomato

lemon

1 packet

chicken breast

1 sachet

Herb & Mushroom Seasoning

1 bag

salad leaves

1 sachet

Zesty Chilli Salt

2 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1 tsp

honey

Nutrition Values

Energy (kJ)2368 kJ

Fat23.5 g

of which saturates9.7 g

Carbohydrate43.2 g

of which sugars10.7 g

Protein44.6 g

Sodium681 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 Pan

•Large Non-Stick Pan

Cooking Steps

• 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 freekeh, uncovered, until tender, 30-35 minutes. • Drain, rinse and return to pan over medium heat. Add the butter and stir until butter is melted and combined.

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

• Meanwhile, finely chop garlic. Grate the carrot. Roughly chop tomato. Zest lemon to get a pinch, then cut into wedges. • In a small bowl, combine Greek-style yoghurt, lemon zest and a squeeze of lemon juice. Season to taste and set aside. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine herb & mushroom seasoning, a drizzle of olive oil and a pinch of pepper. Add chicken and turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and garlic until fragrant, 1-2 minutes. Transfer to a plate and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, then add the honey and gently turn chicken to coat.

TIP: The chicken is cooked through when it's no longer pink inside.

• Meanwhile, transfer veggies, a squeeze of lemon juice, salad leaves, tomato, zesty chilli salt and a drizzle of olive oil to the saucepan with freekeh. Season to taste. Stir to combine.

• Slice herby chicken. • Divide carrot and veggie freekeh between bowls. Top with herby chicken. • Serve with lemon yoghurt and any remaining lemon wedges. Enjoy!