Grilled Herby Chicken & Veggie Salad

Name: Grilled Herby Chicken & Veggie Salad with Harissa Hummus & Flatbreads
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 capsicum; 1 zucchini; 1 chicken breast; 1 sachet garlic & herb seasoning; 4 flatbread; 1 packet mixed salad leaves; 1 packet Golden Goddess Dressing; 1 packet hummus; 1 packet harissa paste

with Harissa Hummus & Flatbreads

Up to 180$ + Free Treats / Extras for Life

Let's start BBQ season off with a bang with this paprika chicken number that is sure to please even your harshest of critics. Accompany this delicious protein with a grilled capsicum and zucchini golden goddess salad. Don't forget the flatbreads to complete the meal. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Gluten

•Wheat

•Sesame

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

capsicum

zucchini

chicken breast

1 sachet

garlic & herb seasoning

flatbread

(Contains: Gluten, Wheat; May be present: Milk, Soy.)

1 packet

mixed salad leaves

1 packet

Golden Goddess Dressing

(Contains: Sesame;)

1 packet

hummus

(Contains: Sesame; May be present: Milk, Eggs, Cashew, Walnut, Almond, Macadamia.)

1 packet

harissa paste

(May be present: Soy.)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2634 kJ

Calories593 kcal

Fat24.7 g

of which saturates3.3 g

Carbohydrate51.9 g

of which sugars13.6 g

Dietary Fibre6.9 g

Protein47.5 g

Sodium1220 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• Preheat BBQ to high heat. • Thinly slice capsicum. • Thinly slice zucchini into strips lengthways. • In a medium bowl, combine zucchini and a drizzle of olive oil, then season with salt and pepper. • In a second medium bowl, combine capsicum and a drizzle of olive oil, then season with salt and pepper. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a third medium bowl, combine garlic & herb seasoning, a pinch of salt and a generous drizzle of olive oil. Add chicken steaks and turn to coat. Set aside.

• When BBQ is hot, grill zucchini until charred and tender, 2-4 minutes each side. Return to bowl. • Grill capsicum on BBQ, tossing occasionally, until tender and slightly charred, 6-8 minutes. Return to bowl with zucchini and allow to cool slightly.

No BBQ? In a large frying pan, cook zucchini over medium-high heat for 2-4 minutes each side. Return to bowl. Cook capsicum, tossing, 4-5 minutes.

• Add chicken to BBQ and cook, until charred and cooked through, 3-6 minutes each side. Transfer to a plate.

No BBQ? Cook chicken in a frying pan, over medium-high heat, until cooked through, 3-6 minutes each side.

• Brush each flatbread with a drizzle of olive oil and season. Grill flatbreads on BBQ, until golden and warmed through, 2-4 minutes each side.

No BBQ? Cook flatbreads in a frying pan, 2-4 minutes each side.

• To the bowl with the grilled veggies, add mixed salad leaves and golden goddess dressing and toss to combine. Season to taste. • In a small bowl, combine hummus and harissa paste. Season to taste.