Garlicky Greek Chicken & Halloumi Mezze Platter
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Garlicky Greek Chicken & Halloumi Mezze Platter

Garlicky Greek Chicken & Halloumi Mezze Platter

with Roasted Courgette, Dips & Flatbreads | Serves 2

Dive into Mediterranean magic with this protein-packed mezze platter, bursting with delicious garlicky chicken, veggies and honey-glazed halloumi cheese! Perfect for sharing (or not), this dish turns any meal into a festive feast.

Allergens:
Gluten
Soy
Sulphites

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

2

Courgette

1 packet

Haloumi

1

Cucumber

1

Carrot

1 packet

Parsley

1

Lemon

1 packet

Garlic Dip

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

pinch

Chilli Flakes

1 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 sachet

dried oregano

2

flatbreads

(Contains Gluten, Soy; May be present Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )

1 packet

Chargrilled Capsicum Relish

(Contains Sulphites; )

Not included in your delivery

olive oil

1 tsp

honey

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Nutrition Values

Energy (kJ)4653 kJ
Fat58.9 g
of which saturates19.9 g
Carbohydrate69.9 g
of which sugars22.5 g
Dietary Fibre10.3 g
Protein74 g
Sodium2495 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 Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Slice courgette into rounds. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

2
2

• Cut haloumi into 1cm slices. Slice cucumber and carrot into sticks. Finely chop parsley. Zest lemon and slice into wedges. • In a small serving bowl, combine garlic dip and Greek-style yoghurt. Season with salt and pepper. Seasoning and drizzle with olive oil. • In a second small serving bowl, combine parsley, a pinch of chilli flakes (if using), lemon zest, a squeeze of lemon juice and a generous drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, add honey and turn to coat. Transfer to a plate.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, add honey and turn to coat. Transfer to a plate.

4
4

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, garlic & herb seasoning, dried oregano and a drizzle of olive oil. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

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

5
5

• Place flatbreads on a second lined oven tray. Drizzle each with olive oil and season with salt. • Bake until warmed through, 4-7 minutes.

6
6

• Slice chicken. Transfer chargrilled capsicum relish to a serving bowl. • Take everything to the table. Drizzle parsley mixture over courgette. Serve with remaining lemon wedges. Enjoy!