Golden Chicken & Mujadara Rice Bowl

Name: Golden Chicken & Mujadara Rice Bowl with Lemony Greens & Fetta Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; ½ brown onion; 1 packet lentils; 20 g butter; 1 packet garlic paste; 1 packet basmati rice; ¼ tsp salt; 1.5 cup water; ½ lemon; 1 packet green beans; 1 bunch baby broccoli; 1 packet Greek-style yoghurt; 1 packet Fetta Cubes; 1 packet chicken thigh; 1 sachet paprika spice blend; 1 tbs balsamic vinegar; 1 tsp brown sugar

with Lemony Greens & Fetta Yoghurt

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If we had to give this dish a medal, we know it's a gold winner in every department! The literal golden chicken is the perfect protein to pair with our take on the Middle Eastern mujadara which combines lentils and rice into a stellar meal. And we know that when you dig in, it is sure to taste like victory.

We’ve replaced the chicken tenderloins in this recipe with chicken breast due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Allergens:

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

brown onion

1 packet

lentils

1 packet

garlic paste

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

lemon

1 packet

green beans

1 bunch

baby broccoli

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

chicken thigh

1 sachet

paprika spice blend

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

¼ tsp

salt

1.5 cup

water

1 tbs

balsamic vinegar

1 tsp

brown sugar

Nutritional Values

Energy (kJ)3529 kJ

Calories843 kcal

Fat23 g

of which saturates10.3 g

Carbohydrate90.5 g

of which sugars14.3 g

Dietary Fibre20.9 g

Protein62.1 g

Sodium1351 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Thinly slice brown onion. Drain and rinse lentils. • In a medium saucepan, heat the butter and a drizzle of olive oil over medium heat. Cook garlic paste until fragrant, 1-2 minutes. • Add basmati rice, lentils, salt and the water. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, halve lemon. Trim green beans. Trim baby broccoli and halve any thicker stalks lengthways. • Cut chicken thigh into 2cm chunks. • To a small bowl, add Greek-style yoghurt and fetta cubes and mash to combine. Season to taste and set aside. • In a large bowl, combine chicken, paprika spice blend, a pinch of salt and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring regularly until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water. • Cook until dark and sticky, 3-5 minutes. Transfer to a bowl and set aside.

• Wipe out frying pan then return to medium-high heat with a drizzle of olive oil. • Cook baby broccoli and green beans, tossing, until tender, 5-6 minutes. • Remove from heat and add a good squeeze of lemon juice. Season, transfer to a bowl and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken, occasionally tossing, until browned and cooked through, 5-6.

TIP: Chicken is cooked through when it is no longer pink inside.

• Stir caramelised onion through the rice and season to taste. • Divide Mujadara rice between bowls. • Top with golden chicken and lemony greens. • Spoon over fetta yoghurt to serve. Enjoy!