Lemon Pepper Chicken & Olive Freekeh Bowl
with Cucumber Salsa & Aioli- Gluten
- Wheat
- Milk
- Eggs
- Soy
- Fish
- Milk
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
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.*
Ingredients
1 packet
freekeh
(Contains: Gluten, Wheat; )
1 sachet
Chicken-Style Stock Powder
1
cucumber
2
radish
1 bag
baby spinach leaves
¼ packet
Pitted Mixed Olives
(May be present: Fish, Milk, Sesame, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
chicken breast
1 sachet
lemon pepper spice blend
1 packet
garlic aioli
(Contains: Eggs, Soy; )
Not included in your delivery
olive oil
10 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
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 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.
• While the freekeh is cooking, thinly slice cucumber into half-moons. Thinly slice radish, baby spinach leaves and pitted mixed olives (see ingredients). • In a medium bowl, combine cucumber, radish and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine lemon pepper spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.
• When the freekeh has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it's no longer pink inside.
• To the freekeh, stir through baby spinach, olives and a drizzle of olive oil. Season to taste.
• Slice the chicken. • Divide freekeh between bowls. Top with lemon pepper chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!
