Greek-Style Chargrilled Chicken Kit
with Haloumi, Tzatziki, Garlic Couscous & Mini Tortillas
Make dinner a fast, easy, Greek-style affair with herby chargrilled chicken. Paired with squeaky haloumi, garlicky couscous and flatbreads, it's a winning barbecue 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 sachet
garlic & herb seasoning
1 sachet
dried oregano
1 packet
chicken tenderloins
1 sachet
chicken-style stock powder
1 packet
couscous
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
mixed salad leaves
1 bag
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
tzatziki
(Contains Egg, Milk; May be present: Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
¾ cup
water
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat BBQ to medium-high heat. Finely chop garlic and 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 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 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 second medium bowl, combine a drizzle of the vinegar and olive oil and a pinch of salt and pepper. • Add tomato, cucumber and mixed salad leaves and set aside. • Brush mini flourtortillas with olive oil and season with salt and pepper.
• When the BBQ is hot, add chicken to the BBQ grill plate and cook, turning, until charred and cooked through (when no longer pink inside), 8-12 minutes. Transfer to a plate. Cover to keep warm.
No BBQ? Heat a drizzle of olive oil in a large frying pan over high heat. Add 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 and pat dry. On a plate, add a drizzle of olive oil, then add haloumi, turning to coat. • Add haloumi to the BBQ flat plate and grill until golden brown, 2-3 minutes each side. • Add mini flourtortillas to the BBQ and grill until lightly charred, 1-2 minutes on each side.
No BBQ or flat plate? Heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook haloumi until golden brown, 2 minutes each side. Heat mini flour tortillas 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, mini tortillas and tzatziki. Enjoy!