Garlic-Herb Chicken & Veggie Freekah Salad
with Yoghurt
If a herby and garlic seasoned chicken breast doesn’t quip your interest and get your tastebuds fired up, we don’t know what else will. Tossed over golden cooked chicken breast, it pops out of the bowl. Add the veggie freekeh and that’s a done deal. Go on dig in, we know you’re interested now.
We’ve replaced the couscous in this recipe with freekah due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
½ head
broccoli
½
Onion
½
white turnip
1 packet
Chicken Breast
½ sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 packet
freekeh
(Contains Gluten, Wheat; )
1 packet
Deluxe Salad Mix
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekah, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, rinse and return to the pan over medium heat. Add the butter and vegetable stock powder, and stir, until the butter is melted and combined.
TIP: The freekeh is cooked when it has softened but still retains some bite
• Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice onion (see ingredients). • 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 (see ingredients), a drizzle of olive oil and a pinch of salt.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and onion, stirring, until softened, 6-7 minutes. Transfer to a bowl and cover to keep warm. Set aside. • When the freekah has 20 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side. Remove pan from heat, add the honey and gently turn fish to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add cooked veggies, deluxe salad mix and a drizzle of vinegar and olive oil to the freekah. Season and toss to combine. • Divide veggie freekah salad between bowls. Top with Middle Eastern and garlic & herb chicken. • Dollop over Greek-style yoghurt to serve. Enjoy!