Herby Chicken & Haloumi
with Hummus Sauce, Garlic Rice & Cucumber Salad
- Milk
- Sesame
- 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
This meal is all Mediterranean vibes, with spiced chicken and garlicky rice dressed in a fresh and tasty yoghurt hummus. Accompanied by a crunchy cucumber salad and haloumi, every bite is a passport to sunny shores and savoury delights!
Ingredients
3 clove
garlic
1 packet
jasmine rice
1
cucumber
1
radish
1 sachet
Garlic & Herb Seasoning
1 packet
hummus
(Contains: Sesame; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 packet
Mixed Salad Leaves
1 packet
haloumi/grill cheese
(Contains: Milk; )
1 packet
Diced Chicken
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk; )
1.25 cup
water
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber into half-moons. Thinly slice radish. Cut haloumi into 1cm slices. • In a medium bowl, combine diced chicken, garlic & herb seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil and the remaining garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer garlic oil to a small bowl. • Add hummus and Greek-style yoghurt to the garlic oil and stir to combine. Season with salt and pepper.
• When the rice has 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate. • Return the 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 from heat, then add the honey and toss to combine.
• Meanwhile, in a second medium bowl, combine cucumber, radish, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide garlic rice between bowls. • Top with Mediterranean chicken, haloumi and cucumber salad. • Dollop with yoghurt hummus. Enjoy!
