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.
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 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!