Double Nan's Chicken & Roast Veggie Freekeh

Name: Double Nan's Chicken & Roast Veggie Freekeh with Garlic Yoghurt & Almonds
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 packet freekeh; 1 carrot; 1 capsicum; 1 bag baby spinach leaves; 1 sachet lemon pepper seasoning; 2 packet chicken tenderloins; 1 packet garlic paste; 1 tsp honey; 1 bottle Balsamic Vinaigrette Dressing; 1 flaked almonds; 1 sachet Nan's special seasoning; 1 packet Greek-style yoghurt

with Garlic Yoghurt & Almonds

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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!

Allergens:

Gluten

•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 Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains: Gluten;)

carrot

capsicum

1 bag

baby spinach leaves

1 sachet

lemon pepper seasoning

2 packet

chicken tenderloins

1 packet

garlic paste

1 bottle

Balsamic Vinaigrette Dressing

flaked almonds

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

Not included in your delivery

olive oil

1 tsp

honey

Nutritional Values

Energy (kJ)3168 kJ

Fat21 g

of which saturates4.2 g

Carbohydrate38.8 g

of which sugars20 g

Protein86.8 g

Sodium1072 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.