Quick Chermoula-Honey Chicken Salad
with Charred Capsicum & Babaganoush
These chermoula-honey chicken tenders deserve a salad that is just as tasty as they are. Stepping up to the plate today, is charred capsicum, spring onion, pepitas and babaganoush, all ready to take you on a Middle Eastern flavour adventure!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
Capsicum
1
Cucumber
1
Spring Onion
1
Chicken Breast
1
Chermoula Spice Blend
(Contains Sulphites;)
1
Babaganoush
(Contains Egg; May be present: Milk, Cashew, Walnut, Almond, Macadamia. )
1
Spinach & Rocket Mix
1
Golden Goddess Dressing
(Contains Sesame;)
1
Pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
Not included in your delivery
1
olive oil
honey
Nutritional Values
Cooking Steps
• Thinly slice capsicum. Thinly slice cucumber into rounds. Thinly slice spring onion. Slice chicken breast into thin strips. • In a medium bowl, combine chicken, chermoula spice blend, a pinch of salt and a drizzle of olive oil. • In a small bowl, combine babaganoush, a drizzle of olive oil, a pinch of salt and a splash of water.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum, until tender and slightly charred, 4-5 minutes. Transfer to a large bowl and allow to cool.
• Return frying pan to high heat with a drizzle of olive oil. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. • Remove from heat and add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
• To the bowl with the capsicum, add cucumber, spring onion, spinach & rocket mix and golden goddess dressing and a drizzle of vinegar. Toss to combine and season to taste. • Divide golden goddess salad between bowls. • Top with Middle Eastern glazed chicken and babaganoush. • Garnish with pepitas. Enjoy!