Herby Chicken & Cauliflower Rice

Name: Herby Chicken & Cauliflower Rice with Roast Veggies & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 1 garlic; 1 bag baby spinach leaves; 1 packet chicken breast strips; 1 sachet Garlic & Herb Seasoning; 1 packet cauliflower rice; 1 drizzle red wine vinegar; 1 bag herbs; 1 leek; 1 packet Greek-Style Yoghurt

with Roast Veggies & Garlic Yoghurt

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Can there be any more flavour in this bowl? It already has a bunch of veggies, herbs for a surprise of freshness and a cauliflower rice to hold up those juicy chicken strips. We think there’s definitely enough flavour to satisfy everyone.

This recipe is under 650kcal per serving and under 30g carbohydrates 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:

Calorie Smart

•Under 30g carbs

•Dietitian Approved

Allergens:

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

garlic

1 bag

baby spinach leaves

1 packet

chicken breast strips

1 sachet

Garlic & Herb Seasoning

1 packet

cauliflower rice

1 bag

herbs

leek

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 drizzle

red wine vinegar

Nutrition Values

Energy (kJ)1601 kJ

Fat16.2 g

of which saturates4.6 g

Carbohydrate23.2 g

of which sugars13 g

Dietary Fibre6.6 g

Protein37.5 g

Sodium687 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Thickly slice leek. Cut carrot into thick half-moons. • Place leek and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.

• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. • In a medium bowl, combine chicken breast strips, garlic & herb seasoning, a pinch of salt and a drizzle of olive oil. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook 1/2 the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• When the veggies have 10 minutes cook time remaining, return the frying pan to high heat with a drizzle of olive oil. Cook cauliflower rice until softened, 2-4 minutes. • Add remaining garlic and cook, stirring, until fragrant, 1 minute. Season, then transfer to a large bowl and cover to keep warm.