Spiced Chicken & Garlic Lentil Freekeh with Cucumber Yoghurt
Lean Protein | Healthier Carbs | Packed with Veggies
This wholesome dish combines the ancient grain, freekeh, with fibre-rich lentils and veggies for a totally nutritionally balanced meal everyone will love.
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
2 clove
garlic
1 packet
freekeh
(Contains Gluten;)
1 cube
vegetable stock
1
brown onion
1
beetroot
1
cucumber
1 packet
Greek-style yoghurt
(Contains Milk;)
1
tomato
½ tin
lentils
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
chicken tenderloins
1 sachet
ras el hanout
Not included in your delivery
olive oil
3.5 cup
water
¼ tsp
salt
1 tsp
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Rinse the freekeh. Heat a drizzle of olive oil in a medium saucepan over medium-high heat. Add the freekeh and garlic and toast until fragrant, 2 minutes. Add the water. Bring to the boil then cook over a medium-high heat until tender, 30-35 minutes. Drain well and return to the saucepan. Stir crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and a pinch of pepper through the freekeh. TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, slice the brown onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm cubes. Place the onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.
While the veggies are roasting, finely chop the cucumber. In a small bowl, combine the cucumber and Greek yoghurt. Season to taste. Roughly chop the tomato and place in a bowl. Drizzle with olive oil and season to taste. Toss to combine. Drain and rinse the lentils (see ingredients). Roughly chop the baby spinach leaves. Roughly chop the roasted almonds.
Chop the chicken tenderloins into bite-sized pieces. In a large bowl, combine the chicken, ras el hanout and the salt. Drizzle with olive oil, season generously with pepper and toss to coat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 5-6 minutes. Add the honey and toss to coat, 1-2 minutes. TIP: The chicken will char a little in the pan, this adds to the smokey flavour!
Stir the roasted beetroot, onion, lentils and spinach through the garlic freekeh.
Divide the lentils and freekeh between bowls. Top with the spiced chicken, tomatoes and cucumber yoghurt. Sprinkle over the almonds.