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!
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, Sesame, 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
Instructions
• 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!