Ras El Hanout Chicken & Brown Rice Salad

Name: Ras El Hanout Chicken & Brown Rice Salad with Veggies & Greek Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 carrot; 1 leek; ½ tin lentils; 1 packet chicken breast strips; 1 sachet ras el hanout; ¼ tsp salt; 1 sachet vegetable stock powder; 1 tsp honey; 1 bag baby spinach leaves; 1 drizzle white wine vinegar; 1 packet brown rice; 2 clove garlic; 1 packet Greek-Style Yoghurt

with Veggies & Greek Yoghurt

Get up to $175 off

Chicken and salad is a classic meal perfect all year round and really hits the spot on a hot day. Let’s spice things up with the added bonus of wholesome brown rice. This brings the salad up to new heights. Chicken and salad has officially been revamped.

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has 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!

Tags:

Dietitian Approved

•Calorie Smart

•Over 30g protein

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

leek

½ tin

lentils

1 packet

chicken breast strips

1 sachet

ras el hanout

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

brown rice

2 clove

garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

¼ tsp

salt

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2197 kJ

Fat13.8 g

of which saturates4.3 g

Carbohydrate56.1 g

of which sugars11.3 g

Protein44.5 g

Sodium950 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 Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220ºC/200ºC fan-forced. Boil the kettle. • Half-fill a medium saucepan with the boiling water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. • Drain rice and return to saucepan.

• Meanwhile, thinly slice carrot into half-moons. Thinly slice leek. Finely chop garlic. Drain and rinse lentils (see ingredients). • Cut chicken breast strips into bite-sized chunks. • In a medium bowl combine chicken, ras el hanout, the salt and a drizzle of olive oil.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and leek, tossing until tender, 4-5 minutes. • Add garlic and vegetable stock powder and cook until fragrant, 1-2 minutes. Transfer to a large bowl and cover to keep warm.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until browned and cooked through, 5-6 minutes. • Remove from heat, then add the honey and toss to coat, 1-2 minutes.

TIP: The chicken will char a little in the pan, this adds to the smokey flavour!