Chermoula-Honey Chicken Breast
with Zesty Salsa, Garlic Rice & Almonds
Team lemon zest with honey and you have the key ingredients for a heavenly glaze. While it mingles in the pan with the chermoula chicken, whip up a refreshing salsa, then serve over fluffy garlic rice to soak up the deliciousness.
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
½
lemon
1 sachet
vegetable stock powder
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
chicken breast
1
cucumber
1
tomato
1 sachet
chermoula spice blend
1 bag
parsley
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
1 tbs
honey
1.5 cup
water (for the rice)
1 tbs
water (for the glaze)
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. Add vegetable stock powder, basmati rice and the water (for the rice). Stir, then bring to the boil. • Reduce heat to low, then cover with a lid. Cook for 10 minutes, then remove from heat. Keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine lemon zest, a squeeze of lemon juice, the honey and the water (for the glaze). Set aside.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. • Add chicken, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute, add honey glaze, turning chicken to coat. Cook until bubbling, 1-2 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, finely chop cucumber and tomato. Transfer to a second medium bowl. • Add a squeeze of lemon juice and a drizzle of olive oil. Season, then toss to combine.
• Slice chermoula-honey chicken. • Divide garlic rice between plates. Top with chicken, drizzling over any extra glaze from pan. • Top with some zesty salsa. Sprinkle with flaked almonds and torn parsley leaves. • Serve with any remaining lemon wedges. Enjoy!