Chermoula-Spiced Chicken & Brown Rice Bowl

Name: Chermoula-Spiced Chicken & Brown Rice Bowl with Dukkah Veggies, Tomato-Mint Salsa & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 2 clove garlic; 1 packet brown rice; 3 cup water; 1 portion cauliflower; 1 carrot; 1 sachet dukkah; 1 packet chicken tenderloins; 1 sachet chermoula spice blend; 1 tomato; 1 bag mint; 1 packet flaked almonds; 1 packet Greek-style yoghurt

with Dukkah Veggies, Tomato-Mint Salsa & Yoghurt

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From the hints of cumin and paprika in the tender chicken tenderloins, to the nuttiness and chew of the brown rice and the sweet and earthy dukkah-roasted veggies, this nourishing Middle Eastern-inspired dish is a symphony of flavours and textures. Add the finishing touches with a bright salsa and a dollop of creamy, tangy yoghurt.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian approved

Allergens:

Sesame

•Almond

•Milk

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.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

brown rice

1 portion

cauliflower

carrot

1 sachet

dukkah

(Contains: Sesame, Almond; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut.)

1 packet

chicken tenderloins

1 sachet

chermoula spice blend

(May be present: Soy.)

tomato

1 bag

mint

1 packet

flaked almonds

(Contains: Almond; May be present: Milk, Peanuts, 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 cup

water

Nutritional Values

Energy (kJ)2619 kJ

Fat17.1 g

of which saturates3.4 g

Carbohydrate63.6 g

of which sugars14.2 g

Protein50.9 g

Sodium889 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Finely chop garlic. • In a medium saucepan, add brown rice and the water, then bring to the boil over high heat. • Reduce heat to medium, then simmer, uncovered, until tender, 25-30 minutes. Drain rice. • Return saucepan to heat with a drizzle of oil. Add garlic and cook, until fragrant, 1 minute. • Remove pan from heat, return drained rice and stir to coat. Cover to keep warm.

• Cut cauliflower into small florets. Cut carrotinto bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with dukkah and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, combine chermoula spice blend and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Add chicken tenderloins, tossing to coat. Set aside. • Finely chop tomato. • Pick and thinly slice mint leaves.

• In a small bowl, add tomato and mint. • Drizzle with olive oil. • Season, then toss to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken tenderloins until browned and cooked through (when no longer pink inside) , 3-4 minutes each side.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Divide brown rice between bowls. • Top with chermoula-spiced chicken, dukkah veggies and tomato-mint salsa. • Dollop over Greek-style yoghurt and garnish with flaked almonds to serve. Enjoy!