Dukkah Chicken & Creamy Tahini Dressing with Roast Veggie Freekeh
Lean Protein | Healthier Carbs | Packed with Veggies
Get your freekeh on with this tasty grain bowl packed with a medley of roasted veggies and herby dukkah chicken. Top it off with a creamy tahini dressing to make this nutritionally balanced meal a flavour sensation.
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
freekeh
(Contains Gluten;)
1 cube
chicken stock
1 portion
cauliflower
1
carrot
1
zucchini
1
brown onion
1 bag
baby spinach leaves
1 bag
parsley
1 packet
chicken breast
1 packet
dukkah
(Contains Sesame, Almond; May be present: Gluten, Milk, Peanut, Soy, Wheat, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 tub
tahini
(Contains Sesame; May be present: Egg, Gluten, Soy, Tree Nuts, Milk. )
Not included in your delivery
olive oil
4 cup
water
¼ tsp
salt
1.5 tsp
white wine vinegar
Nutritional Values
Instructions
Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic. Rinse the freekeh. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and garlic and toast until fragrant, 2 minutes. Add the water and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Bring to the boil then reduce to a simmer and cook until tender, 30-35 minutes. Drain and return to the saucepan.
TIP: Add a splash of water if the freekah looks dry. It is ready when it has softened but still retains some bite. Drain and return to the saucepan.
While the freekeh is cooking, cut the cauliflower into small florets. Cut the carrot (unpeeled) and zucchini into 1cm half-moons. Cut the brown onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, roughly chop the baby spinach leaves. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the chicken and dukkah.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). Remove from the heat and set aside to rest.
TIP: The chicken is cooked through when it's no longer pink inside.
Add the roast veggies, baby spinach, white wine vinegar and a drizzle of olive oil to the freekeh. Season with salt and pepper and toss to combine.
Roughly chop the parsley leaves. Slice the dukkah chicken. Divide the roast veggie freekeh between bowls. Top with the chicken and any resting juices. Drizzle over the tahini. Garnish with parsley to serve.