Name: Double BBQ Chicken, Flatbread & Grilled Veggie Salad with Harissa Hummus & Golden Dressing
Total time: 30 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 660 g Chicken Breast; 1 sachet Paprika Spice Blend; 1 packet Golden Goddess Dressing; 1 packet Hummus; 1 Capsicum; 1 Zucchini; 1 packet Harissa Paste; 4 Flatbread; 1 packet Mixed Salad Leaves

HelloFresh

Recipes

Double BBQ Chicken, Flatbread & Grilled Veggie Salad

with Harissa Hummus & Golden Dressing

Up to 180$ + Free Treats / Extras for Life

Tags:

Pour le barbecue

Allergens:

Sesame

•Gluten

•Wheat

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

660 g

Chicken Breast

1 sachet

Paprika Spice Blend

(May be present: Wheat, Gluten, Soy.)

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

1 packet

Hummus

(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

Capsicum

Zucchini

1 packet

Harissa Paste

(May be present: Soy.)

Flatbread

(Contains: Gluten, Wheat; May be present: Soy, Milk.)

1 packet

Mixed Salad Leaves

Nutritional Values

Calories749 kcal

Energy (kJ)3140 kJ

Fat22 g

of which saturates3.3 g

Carbohydrate51.3 g

of which sugars13.6 g

Dietary Fibre6.7 g

Protein83.8 g

Sodium1270 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat BBQ to high heat. • Thinly slice capsicum. Thinly slice zucchini into strips lengthways. • In a medium bowl, combine zucchini and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine capsicum and a drizzle of olive oil, then season with salt and pepper. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a third medium bowl, combine paprika spice blend, a pinch of salt, and a generous drizzle of olive oil. Add chicken breast steaks and turn to coat. Set aside.

• When BBQ is hot, grill zucchini until charred and tender, 2-4 minutes each side. Return to bowl. • Meanwhile, grill capsicum on BBQ flat plate, tossing occasionally, until tender and slightly charred, 6-8 minutes. Return to bowl with zucchini and allow to cool slighly.

No BBQ? In a large frying pan, cook zucchini over medium-high heat for 2-4 minutes each side. Cook capsicum, tossing, 4-5 minutes.

• Add chicken to BBQ grill plate and cook, until charred and cooked through, 3-6 minutes each side. Transfer to a plate.

• NO BBQ? Cook chicken in a frying pan, over medium-high heat, in batches, until cooked through, 3-6 minutes each side.

• Brush each flatbread with a drizzle of olive oil and season. Grill flatbreads on BBQ flat plate until golden and warmed through, 2-4 minutes each side.

No BBQ? Cook flatbreads in a frying pan, 2-4 minutes each side.

• To the bowl with the grilled veggies, add mixed salad leaves and golden goddess dressing, and toss to combine. Season to taste. • In a small bowl, combine hummus and harissa paste. Season to taste.

• Slice the chicken. • Divide BBQ chicken, grilled veggie salad and flatbreads between plates. • Serve with harissa hummus. Enjoy!