Chermoula-Spiced Chicken & Brown Rice Bowl
with Dukkah Veggies, Tomato-Mint Salsa & Yoghurt
From the hints of cumin and paprika in the tender chicken tenderloins, to the nuttiness and chew of the brown rice and the sweet and earthy dukkah-roasted veggies, this nourishing Middle Eastern-inspired dish is a symphony of flavours and textures. Add the finishing touches with a bright salsa and a dollop of creamy, tangy yoghurt.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 clove
garlic
1 packet
brown rice
1 portion
cauliflower
1
carrot
1 sachet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
chicken tenderloins
1 sachet
chermoula spice blend
1
tomato
1 bag
mint
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
3 cup
water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. • In a medium saucepan, add brown rice and the water, then bring to the boil over high heat. • Reduce heat to medium, then simmer, uncovered, until tender, 25-30 minutes. Drain rice. • Return saucepan to heat with a drizzle of oil. Add garlic and cook, until fragrant, 1 minute. • Remove pan from heat, return drained rice and stir to coat. Cover to keep warm.
• Cut cauliflower into small florets. Cut carrotinto bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with dukkah and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, combine chermoula spice blend and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add chicken tenderloins, tossing to coat. Set aside. • Finely chop tomato. • Pick and thinly slice mint leaves.
• In a small bowl, add tomato and mint. • Drizzle with olive oil. • Season, then toss to combine.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken tenderloins until browned and cooked through (when no longer pink inside) , 3-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide brown rice between bowls. • Top with chermoula-spiced chicken, dukkah veggies and tomato-mint salsa. • Dollop over Greek-style yoghurt and garnish with flaked almonds to serve. Enjoy!