Easy Mumbai Spiced Chicken & Freekeh Salad

Name: Easy Mumbai Spiced Chicken & Freekeh Salad with Mint Yoghurt & Roasted Almonds
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 1 olive oil; 1 carrot; 1 tomato; 1 bag baby spinach leaves; 1 bag mint; 1 packet chicken tenderloins; 1 drizzle white wine vinegar; 1 packet roasted almonds; 1 tsp honey; 1 packet freekeh; 1 packet garlic paste; 1 packet Greek-style yoghurt; 1 sachet Mumbai spice blend

with Mint Yoghurt & Roasted Almonds

Up to 180$ + Free Treats / Extras for Life

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!

Tags:

Calorie Smart

•Under 40g carbs

•Easy Prep

Allergens:

Almond

•Gluten

•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

carrot

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

olive oil

1 drizzle

white wine vinegar

1 tsp

honey

Nutritional Values

Energy (kJ)2476 kJ

Fat19.9 g

of which saturates4.3 g

Carbohydrate35.8 g

of which sugars15.5 g

Protein50.7 g

Sodium737 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

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!