Easy Mumbai Spiced Chicken & Freekeh Salad
with Mint Yoghurt & Roasted Almonds- Almond
- Gluten
- Milk
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
If you haven't tried freekeh, give this colourful bowl a try. Stirring fresh veggies and spinach through this protein-rich ancient grain brings it to life, while the addition of succulent spiced chicken strips delivers a nutritionally balanced meal everyone will love. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Unfortunately, this week’s roasted cashews were in short supply, so we’ve replaced them with roasted almonds. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Ingredients
1
carrot
1
tomato
1 bag
baby spinach leaves
1 bag
mint
1 packet
chicken tenderloins
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
freekeh
(Contains: Gluten;)
1 packet
garlic paste
1 packet
Greek-style yoghurt
(Contains: Milk;)
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
1 drizzle
white wine vinegar
1 tsp
honey
Utensils
Cooking Steps
• Rinse freekeh. • 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 tender, 30-35 minutes. Drain and rinse.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, grate carrot. Roughly chop tomato and baby spinach leaves. Pick and thinly slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt and set aside. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken tenderloins, season with salt and toss to combine.
• When the freekeh has 5 minutes remaining, heat a large frying pan over medium-high, with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Remove from heat, then add the honey and toss to coat. Transfer to a plate. • Return pan to medium heat with a drizzle of olive oil. Add garlic paste and cook until fragrant, 1 minute. Return freekeh to the pan with a pinch of salt and stir to combine.
TIP: Chicken is cooked through when it's no longer pink inside.
• Gently stir carrot, tomato, baby spinach and a drizzle of the white wine vinegar through freekeh. Season to taste. • Divide freekeh salad between bowls. Top with Mumbai chicken. • Spoon over mint yoghurt and garnish with roasted almonds to serve. Enjoy!
