Golden Chicken & Mujadara Rice Bowl
with Lemony Greens & Fetta Yoghurt
If we had to give this dish a medal, we know it's a gold winner in every department! The literal golden chicken is the perfect protein to pair with our take on the Middle Eastern mujadara which combines lentils and rice into a stellar meal. And we know that when you dig in, it is sure to taste like victory.
We’ve replaced the chicken tenderloins in this recipe with chicken breast due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
½
brown onion
1 packet
lentils
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
½
lemon
1 packet
green beans
1 bunch
baby broccoli
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
chicken thigh
1 sachet
paprika spice blend
(Contains Sulphites;)
Not included in your delivery
olive oil
20 g
butter
¼ tsp
salt
1.5 cup
water
1 tbs
balsamic vinegar
1 tsp
brown sugar
Nutritional Values
Utensils
Instructions
• Thinly slice brown onion. Drain and rinse lentils. • In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add basmati rice, lentils, salt and the water. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, halve lemon. Trim green beans. Trim baby broccoli and halve any thicker stalks lengthways. • Cut chicken thigh into 2cm chunks. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste and set aside. • In a large bowl, combine chicken, paprika spice blend, a pinch of salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. • Cook until dark and sticky, 3-5 minutes. Transfer to a bowl and set aside.
• Wipe out frying pan then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans, tossing, until tender, 5-6 minutes. • Remove from heat and add a good squeeze of lemon juice. Season, transfer to a bowl and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, occasionally tossing, until browned and cooked through, 5-6.
TIP: Chicken is cooked through when it is no longer pink inside.
• Stir caramelised onion through the rice and season to taste. • Divide Mujadara rice between bowls. • Top with golden chicken and lemony greens. • Spoon over fetta yoghurt to serve. Enjoy!