Middle Eastern Chicken & Rice

Name: Middle Eastern Chicken & Rice with Cucumber Salsa and Garlic Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 3 clove garlic; 20 g butter; 1 packet basmati rice; 1 sachet vegetable stock powder; 1 packet chicken breast; ½ tbs honey; 1 tomato; 1 cucumber; 1 bag parsley; 1 drizzle white wine vinegar; 1.5 cup water; 1 packet Greek-Style Yoghurt; 1 sachet Middle Eastern Seasoning

with Cucumber Salsa and Garlic Yoghurt

Get up to $175 off

Seasoning is everything, like a fairy Godmother it can transform any dish into a five-star standout. Tonight, it’s a Middle Eastern seasoning that's lending its unique talents to the chicken. Magic is in the air!

The recent weather conditions across New Zealand have 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!

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

basmati rice

1 sachet

vegetable stock powder

1 packet

chicken breast

tomato

cucumber

1 bag

parsley

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Middle Eastern Seasoning

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

½ tbs

honey

1 drizzle

white wine vinegar

1.5 cup

water

Nutrition Values

Energy (kJ)2662 kJ

Fat17.2 g

of which saturates7.6 g

Carbohydrate77.1 g

of which sugars10.1 g

Dietary Fibre7.4 g

Protein42.3 g

Sodium1085 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 Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add the basmati rice, the water and vegetable stock powder, stir, then bring to the boil. • Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• While the rice is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, Middle Eastern seasoning, a drizzle of olive oil and a pinch of salt. • Wash and dry the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. • Remove pan from heat, then add the honey, turning chicken to coat.

• While the chicken is cooking, finely chop tomato and cucumber.

• In a second medium bowl, combine a drizzle of white wine vinegar and olive oil with a pinch of salt and pepper. • Add cucumber and tomato and stir to combine.

• Slice Middle Eastern chicken. • Divide garlic rice between bowls. Top with chicken and cucumber salsa. • Drizzle over garlic yoghurt and tear over parsley to serve. Enjoy!