Nan's Chicken & Roast Veggie Freekeh
with Garlic Yoghurt & Almonds
Nan’s special seasoning is full of flavour, thanks to paprika, pepper, onion and garlic, and when used as a coating it makes this tender chicken simply heavenly! Add a medley of veggies, crunchy flaked almonds and a dollop of rich and tangy garlic yoghurt for satisfaction, guaranteed!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Unfortunately, this week’s chicken tenderloins were in short supply, so some customers will receive chicken thigh instead. Don’t worry, the recipe will be just as delicious, just be sure to 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
1 packet
freekeh
(Contains Gluten;)
1
carrot
1
capsicum
½ sachet
lemon pepper seasoning
1 bag
baby spinach leaves
1 packet
chicken thigh
1 packet
garlic paste
1 bottle
Balsamic Vinaigrette Dressing
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 sachet
Nan's special seasoning
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until freekeh is tender, 30-35 minutes. • Drain, rinse and return freekeh to the pan.
TIP: Freekeh is cooked when it is softened but still retains some bite.
• Meanwhile, thickly slice carrot into half-moons. Cut capsicum into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning (see ingredients) 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, spread across two trays.
• Meanwhile, roughly chop baby spinach leaves. Cut chicken thigh into 2cm strips. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic paste until fragrant, 1 minute. • Transfer to a small heatproof bowl. Add Greekstyle yoghurt. Stir to combine. Season to taste.
• When freekeh has 10 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Remove from heat, then add the honey to pan, turn to coat. • To freekeh, add roasted veggies, baby spinach and balsamic vinaigrette dressing. Toss to combine and season to taste.
• Divide roast veggie freekeh between bowls. Top with Nan's chicken. • Top with garlic yoghurt and sprinkle over flaked almonds. Enjoy!