Fattoush-Style Chicken, Chickpea & Veggie Salad
with Golden Goddess Dressing & Fetta Yoghurt
This hearty number tastes truly as spectacular as it looks. Superstar tortilla chips form the foundations, giving roasted chickpeas and veggies something to pair perfectly with. Cutlery optional!
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
1
Capsicum
1
Carrot
1
Zucchini
1
Red Onion
1 packet
Chickpeas
1 packet
Greek-Style Yoghurt
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
1 sachet
Chermoula Spice Blend
(Contains Sulphites;)
3
Mini Flour Tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Mixed Salad Leaves
1 packet
Golden Goddess Dressing
(Contains Sesame;)
1 packet
Chicken Breast
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut capsicum and carrot into bite sized chunks. Slice zucchini into rounds. • Slice red onion into thick wedges. Drain and rinse chickpeas. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• Place veggies and chickpeas on a lined oven tray. • Sprinkle with chermoula spice blend, drizzle with olive oil, season with a pinch of salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. Allow to cool slightly.
TIP: If your oven tray is crowded, divide the veggoes between two trays.
• Meanwhile, chop mini flour tortillas into wedges (see ingredients). • While veggies are cooling, spread over a second lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Bake until lightly golden and crisp, 8-10 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate.
• Once the veggies are cooled, in a large bowl, combine roasted veggies, tortilla chips, mixed salad leaves and golden goddess dressing. Season to taste. • Divide roasted chicken, chickpea and veggie salad between bowls. • Top with fetta yoghurt to serve. Enjoy!