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!
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.
1 packet
freekeh
(Contains Gluten;)
1
carrot
1
capsicum
1 bag
baby spinach leaves
1 sachet
lemon pepper seasoning
2 packet
chicken tenderloins
1 packet
garlic paste
1 bottle
Balsamic Vinaigrette Dressing
1
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;)
1
olive oil
1 tsp
honey
• 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 & herb seasoning 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. Finely chop garlic. • In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken tenderloins, 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 Greek style 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, and add the honey to pan, turning to coat. • To freekeh, add roasted veggies, baby spinach and balsamic vinaigrette. 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!