Honey-Glazed Chicken & Moroccan Quinoa
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Honey-Glazed Chicken & Moroccan Quinoa

Honey-Glazed Chicken & Moroccan Quinoa

with Carrot-Beetroot Toss & Mint

There's a lot to love in this bountiful bowl, from the spiced quinoa tossed with roasted veggies to the succulent chicken coated in honey and mint. It's a stunning combination that's easy to pull together too – win-win!

This recipe is under 550kcal per serving and under 40g carbohydrates per serving.

Tags:
Air Fryer Friendly
•Over 30g protein
•Calorie Smart
•Under 40g carbs
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 Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

½

lemon

1 sachet

ras el hanout

1 packet

quinoa & millet blend

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 sachet

vegetable stock powder

1

beetroot

2

carrot

1

brown onion

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

mint

1 packet

chicken breast

Not included in your delivery

olive oil

1.5 tbs

honey

2 tbs

warm water

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Nutritional Values

Energy (kJ)2438 kJ
Calories583 kcal
Fat10.4 g
of which saturates2.8 g
Carbohydrate72.2 g
of which sugars37.3 g
Dietary Fibre13.7 g
Protein48.3 g
Sodium689 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Air Fryer
•Large Non-Stick Pan
•Baking Tray
•Baking Paper
•Medium Non-Stick Pan
•Medium Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. • Cut beetroot into small chunks. • Cut brown onion into thick wedges. • Transfer veggies to a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

2
2

• While the veggies are roasting, pick and roughly chop mint leaves. • Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste.

3
3

• In a medium bowl, combine the honey, warm water and half the mint. Season. • Meanwhile, boil the kettle. Rinse quinoa & millet blend using a sieve.

TIP: Rinsing the grain blend helps remove any bitter flavour!

4
4

• Half-fill a medium saucepan with the boiling water. Add ras el hanout and lemon zest and cook until fragrant, 1 minute. • Add quinoa & millet blend, vegetable stock powder and a pinch of salt. Cook, uncovered, over high heat until tender, 12-15 minutes. • Drain and return to saucepan.

5
5

• Set your air fryer to 200°C. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Place chicken into the air fryer basket and cook until just cooked through, 15-18 minutes. • Remove from air-fryer and spoon over spoon over the honey and mint glaze.

TIP: No air fryer? Heat a medium frying pan with a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Spoon over the honey and mint glaze until chicken is completely coated. Remove from the heat. TIP: The chicken is cooked when it is no longer pink inside.

6
6

• Divide the spiced bulgur and roasted veggies between bowls. • Top with the honey-mint chicken and spoon over any remaining glaze from the pan. • Garnish with remaining mint and serve with lemon yoghurt. Enjoy!