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Mediterranean Chicken

Mediterranean Chicken

with Broccoli Rice & Basil

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This rich red tomato sauce adds so much flavour to chicken – it’s got a little bit of barbequed flavour to it and plenty of hidden veg. With a bed of fluffy broccoli rice, you’ll be sure to catch all of that lovely sauce, too.

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 difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 head

broccoli

1.5 cup

jasmine rice

1 stalk

celery

1

brown onion

1

carrot

3 clove

garlic

1 bunch

basil

1 packet

free range chicken breast

2 sachet

sweet paprika

1 tin

diced tomatoes

1 sachet

tomato paste

1 cube

vegetable stock

Not included in your delivery

olive oil

6.5 cup

water

1 tsp

sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2570 kJ
Fat11.4 g
of which saturates3.3 g
Carbohydrate73.1 g
of which sugars10.7 g
Dietary Fibre0 g
Protein49.6 g
Cholesterol0 mg
Sodium453 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Pan
Lid
Saucepan
Sieve
Instructionsarrow up iconarrow up icon
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1

Dice the free-range chicken breast into 2 cm cubes. Finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the celery. Peel and crush the garlic. Finely chop the basil leaves (reserve a few leaves for the garnish). Finely chop the broccoli.

2

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken breast and cook, stirring regularly, for 4 minutes or until browned (the chicken will finish cooking in step 5). Remove from the pan and set aside on a plate.

3

Return the pan to the heat and add another drizzle of olive oil (if needed). Add the brown onion, carrot and celery and cook for 5 minutes, or until the vegetables have softened. Add the garlic and the sweet paprika and cook for 1 minute, or until fragrant. Add the diced tomatoes, tomato paste, 0.5 cups of water, sugar and the chopped basil. Crumble in the vegetable stock cube and bring to the boil. Reduce the heat to low and simmer for 10 minutes, or until thickened. Season to taste with a pinch of salt and pepper.

4

While the sauce is cooking, rinse the Jasmine rice well. Bring the rice and 6 cups of water to the boil in a medium saucepan over a high heat. Reduce the heat to medium and simmer, uncovered, for 11-12 minutes, or until the rice is soft. In the last 4 minutes of the rice cooking time, add the broccoli. Drain and return the rice and broccoli to the saucepan. Season with a pinch of salt and pepper and cover with a lid to keep warm.

5

When the sauce has finished cooking, add the chicken breast and any resting juices back into the pan. Stir for 1 minute, or until the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside. Remove from the heat.

6

Divide the broccoli rice between bowls, top with the Mediterranean chicken and garnish with the reserved basil leaves.