Double Nan's Chicken & Roast Veggie Freekeh
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Double Nan's Chicken & Roast Veggie Freekeh

Double Nan's Chicken & Roast Veggie Freekeh

with Garlic Yoghurt & Almonds

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

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;)

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;)

Not included in your delivery

1

olive oil

1 tsp

honey

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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

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• Divide roast veggie freekeh between bowls. Top with Nan's chicken. • Top with garlic yoghurt and sprinkle over flaked almonds. Enjoy!