Garlic Chicken
with Fattoush Salad & Dill Mayonnaise
We love fattoush; that Middle Eastern panzanella style salad studded with crispy shards of Lebanese bread. There’s nothing quite like it. Garlicky chicken is topped off with this incredible dill and parsley mayonnaise – you won’t know which bit to eat first!
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
Wholemeal Lebanese Bread
(Contains Gluten, Wheat;)
1 tub
dill & parsley mayonnaise
(Contains Egg;)
½
lemon
1
roma tomato
1 tub
kalamata olives
1
cucumber
¼
red onion
2 fillet
free range chicken breast
1 clove
garlic
Not included in your delivery
2 tbs
olive oil
1 tsp
red wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. To prepare the ingredients, slice the wholemeal Lebanese bread into 2 cm squares, the lemon into wedges, the cucumber into half moons, and the chicken breast in half horizontally. Dice the roma tomato, halve the kalamata olives (check for pits), thinly slice the red onion, and peel and crush the garlic.
Place the wholemeal Lebanese bread squares onto a oven tray and spray or drizzle with a dash of olive oil. Cook in the oven for 5 minutes, or until crispy. Set aside.
Meanwhile, in a small bowl mix the dill & parsley mayonnaise and juice from half the lemon wedges until the mayonnaise reaches a slightly runny consistency. Season to taste with salt and pepper and set aside.
Combine the roma tomato, kalamata olives, cucumber, red onion and the cooked Lebanese bread in a medium bowl. Whisk the red wine vinegar and the remaining olive oil in a small jug and season to taste with salt and pepper. Pour the dressing over the salad. Set aside.
In a large bowl rub the chicken breasts with 2 teaspoons of the olive oil, the garlic, and some salt and pepper until well coated. Heat a large frying pan or grill pan over a medium-high heat. Add the chicken and cook for 4-5 minutes on each side, or until cooked through.
To serve, divide dressed salad and remaining lemon wedges between plates and top with the cooked chicken. Drizzle with the dill & parsley mayonnaise. Enjoy!