Middle Eastern Honey Chicken & Garlic Rice

Name: Middle Eastern Honey Chicken & Garlic Rice with Mint Yoghurt & Cucumber Salad
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 clove garlic; 20 g butter; 1 packet basmati rice; 1.5 cup water; 1 cucumber; 1 tomato; 1 packet mint; 1 packet Baby Leaves; ½ lime; 1 packet chicken breast; 1 sachet Middle Eastern Seasoning; 1 packet Flaked Almonds; 1 tsp honey; 1 packet Greek-Style Yoghurt

with Mint Yoghurt & Cucumber Salad

Get up to $175 off

Our warming Middle Eastern spice does an amazing job of coating tender chicken breast, making this meal a real standout. Along with flavourful garlic rice, cucumber salsa and a mint yoghurt drizzle, it’s sure to become a household hit!

Tags:

Over 30g protein

Allergens:

Milk

•Almond

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

basmati rice

cucumber

tomato

1 packet

mint

1 packet

Baby Leaves

lime

1 packet

chicken breast

1 sachet

Middle Eastern Seasoning

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

1.5 cup

water

1 tsp

honey

Nutrition Values

Energy (kJ)2834 kJ

Calories677 kcal

Fat21.7 g

of which saturates8.3 g

Carbohydrate71.8 g

of which sugars9.6 g

Dietary Fibre3.8 g

Protein51.5 g

Sodium266 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 Non-Stick Pan

Cooking Steps

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

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

• While the rice is cooking, finely chop the cucumber. Roughly chop the tomato. Pick the mint leaves and finely chop. Roughly chop the baby spinach leaves. • Zest the lime to get a pinch, then slice into wedges. • Cut chicken breast into 1cm strips. • In a medium bowl, combine the Middle Eastern seasoning and a drizzle of olive oil. Add the chicken and toss until well coated.

• Heat a large frying pan over a medium-high heat. • Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • In a second medium bowl, combine a squeeze of lime juice and a drizzle of olive oil. Add the cucumber and tomato. • Toss to combine and season to taste. Set aside.

• Return the frying pan to a medium-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 the heat and stir through the honey.

• While the chicken is cooking, combine the lime zest, mint and Greek-style yoghurt in a second small bowl. Season with salt and set aside. Add the baby spinach to the garlic rice, season to taste and stir through until wilted slightly.

• Divide the garlic rice between bowls. • Top with the Middle Eastern honey pork, cucumber salsa and mint yoghurt. • Garnish with the toasted almonds. • Serve with any remaining lime wedges. Enjoy!