Greek-Style Chargrilled Chicken
with Haloumi, Garlic Couscous & Grilled Flatbreads
Make dinner a fast, easy, Greek-style affair with herby chargrilled chicken. Paired with squeaky haloumi, garlicky couscous and flatbreads, it's a winning barbeque meal. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!
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 clove
garlic
1 bag
parsley
1
tomato
1
cucumber
1 packet
haloumi
(Contains Milk;)
1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
1 sachet
dried oregano
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed salad leaves
2
flatbread
(Contains Gluten, Wheat; May be present: Milk, Soy. )
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
Not included in your delivery
olive oil
¾ cup
water
1 drizzle
red wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat the BBQ to a medium-high heat. Finely chop garlic. Finely chop parsley. Roughly chop tomato and cucumber. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • In a medium bowl, combine the garlic & herb seasoning, dried oregano, a pinch of pepper and a good drizzle of olive oil. Add chicken tenderloins and toss to coat. Set aside.
• Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add garlic and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder and bring to the boil. • Add couscous, stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and stir through parsley.
• While the couscous is cooking, in a third medium bowl, combine a drizzle of red wine vinegar and olive oil and a pinch of salt and pepper. • Add tomato, cucumber and mixed salad leaves and set aside. • Brush flatbread (see ingredients) with olive oil and season with salt and pepper.
TIP: Toss the salad just before serving to keep the leaves crisp!
• When the BBQ is hot, add the chicken to the BBQ grill plate and cook, turning, until charred and cooked through, 8-12 minutes. Transfer to a plate.
No BBQ? Heat a drizzle of olive oil in a large frying pan over a high heat. Add the chicken and cook, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. Set aside on a plate to rest and cover to keep warm.
• Drain haloumi, pat dry and place on a plate, drizzle with olive oil and turn to coat. • Add haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. • Add the flatbread to the BBQ and grill, until lightly charred, 1-2 minutes on each side.
TIP: Avoid using the grill plate to cook your halloumi in case it gets stuck!
No BBQ or flat plate? Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the haloumi until golden brown, 2 minutes each side. Heat the flatbreads in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
• Toss the salad. Bring everything to the table to serve. • Help yourself to the Greek-style chargrilled chicken, garlic couscous, haloumi, salad, flatbreads and garlic sauce. Enjoy!