Mediterranean Chicken, Vegetable & Chickpea Stew
with Fetta & Olives
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.
Ingredients
330 g
Chicken Breast
2
Garlic
1 packet
Baby Spinach Leaves
1 sachet
Vegetable Stock Pot
1
Capsicum
1
Zucchini
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Brown Onion
1 packet
Diced Tomatoes with Garlic & Onion
1 sachet
Garlic & Herb Seasoning
1
Sweet Potato
1 packet
Kalamata Olives
1
Carrot
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Chickpeas
Cooking Steps
• Preheat the oven to 220°C/200°C fan forced. Cut bsweet potato into bite-sized chunks. Roughly chop capsicum. Thinly slice carrot and zucchini into half-moons. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.
Custom Recipe: If you've added chicken breast, cut chicken into 2cm chunks.
Custom Recipe: Add chicken with the onion to cook until browned and cooked through.
• To the pan, add chickpeas, diced tomatoes with garlic & onion, water, honey and vegetable stock pot. Bring to a boil, then simmer for 3-4 minutes, or until slightly thickened.
• While the soup is simmering, roughly chop kalamata olives. • To the soup, add roasted veggies and baby spinach leaves. Gently stir to combine until wilted, 1 minute. Season to taste.
• Divide the Mediterranean vegetable & chickpea stew between bowls. • Top with a dollop of basil pesto, olives and crumble over the fetta cheese to serve. Enjoy!
TIP: Add less olives if you're not a fan!
