Garlicky Chicken & Quinoa-Millet Salad
with Semi-Dried Tomatoes & Fetta Yoghurt
Give juicy chicken tenders a rich depth of flavour with our garlic and herb seasoning; it creates a lovely char on the chicken in the pan, and complements the sweetness of the honey. Serve over a fluffy quinoa and millet salad, which gets a wonderful tang from the semi-dried tomatoes, then make it even better with the creamy fetta yoghurt.
This recipe is under 650kcal per serving.
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 packet
quinoa & millet blend
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
kale
2 clove
garlic
1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
soffritto mix
1 packet
semi-dried tomatoes
(Contains Sulphites;)
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
honey
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. Rinse quinoa & millet blend using a sieve. • Half-fill a medium saucepan with the boiling water. Add quinoa & millet blend and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain and return to saucepan.
TIP: Rinsing the grain blend helps remove any bitter flavour!
• While the grain blend is cooking, tear kale leaves from stems, then roughly chop leaves. Finely chop garlic. • In a medium bowl, place garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken tenderloins, tossing to coat. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer to a small bowl. Crumble in fetta cubes and mash to combine. Stir in Greek-style yoghurt.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-4 minutes each side. • In the last minute, add the honey, tossing chicken to coat. Transfer to a bowl and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink inside.
TIP: The seasoning will char slightly in the pan, this adds to the flavour!
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook soffritto mix, stirring, until tender, 3-4 minutes. • Add kale and cook, stirring, until softened, 1-2 minutes. • Remove pan from heat.
• To the saucepan with the quinoa & millet, add cooked veggies, semi-dried tomatoes and a drizzle of red wine vinegar and olive oil. • Toss to combine. Season to taste.
• Divide quinoa-millet salad between bowls. • Top with garlicky chicken and fetta yoghurt. Enjoy!