Paprika Chicken & Roast Veggie Freekeh with Garlicky Lemon Yoghurt
Lean Protein | Healthier Carbs | Packed with Veggies
Smoked paprika not only turns these chicken tenderloins into a gorgeous shade of red, but it also adds an unmistakable flavour to this nutritionally balanced meal.
The quantities provided above are averages only.
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Ingredients
1 packet
freekeh
(Contains Gluten;)
1 tub
chicken stock pot
1
zucchini
1
red onion
1
capsicum
1
carrot
1 bag
baby spinach leaves
½
lemon
2 clove
garlic
1 sachet
garlic & herb seasoning
½ sachet
smoked paprika
1 packet
chicken tenderloins
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
3.5 cup
water
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Rinse the freekeh. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and chicken stock pot. Bring to the boil then reduce to a simmer and cook until tender, 30-35 minutes. Drain well and return to the saucepan. Cover to keep warm. TIP: Add a splash of water if the freekah looks dry. The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, slice the zucchini into 1cm half-moons. Chop the red onion into 2cm wedges. Thinly slice the capsicum. Slice the carrot (unpeeled) into 1cm half-moons. Place the veggies on an oven tray lined with baking paper. Drizzle over olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: If the veggies don't fit in a single layer, divide between two trays!
While the veggies are roasting, roughly chop the baby spinach leaves. Zest the lemon to get a generous pinch and cut into wedges. Finely chop the garlic. In a medium bowl, combine the garlic & herb seasoning, smoked paprika (see ingredients) and a drizzle of olive oil. Season with salt and pepper. Add the chicken tenderloins and toss to combine.
Heat a large frying pan over medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to another small bowl. Add the Greek-style yoghurt and lemon zest to the garlic oil mixture and combine. Season to taste.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. Add the roast veggies, spinach and a generous squeeze of lemon juice to the freekeh. Toss to combine and season to taste. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
Divide the roast veggie freekeh between bowls. Top with the paprika chicken (plus any resting juices) and garlicky lemon yoghurt. Sprinkle over the flaked almonds. Serve with the remaining lemon wedges.