Moroccan Seared Chicken & Freekeh Salad

Name: Moroccan Seared Chicken & Freekeh Salad with Roast Veggies, Yoghurt & Parsley
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet freekeh; 1 sachet vegetable stock powder; 1 sweet potato; 1 beetroot; 1 sachet ras el hanout; 1 clove garlic; 1 bag parsley; 1 packet chicken breast; 15 g butter; ½ tbs honey; 1 tsp white wine vinegar; 1 packet Greek-style yoghurt

with Roast Veggies, Yoghurt & Parsley

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Ras el hanout spice mix is one of the most diverse spice blends on the market, combining a vibrant and earthy blend of several fantastic spices. Paired with freekeh, an ancient grain hailing from the Middle East, this Moroccan chicken number will be one for the books!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Dietitian approved

Allergens:

Gluten

•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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

freekeh

(Contains: Gluten;)

1 sachet

vegetable stock powder

sweet potato

beetroot

1 sachet

ras el hanout

1 clove

garlic

1 bag

parsley

1 packet

chicken breast

1 packet

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

olive oil

15 g

butter

(Contains: Milk;)

½ tbs

honey

1 tsp

white wine vinegar

Nutritional Values

Energy (kJ)2474 kJ

Fat15.4 g

of which saturates7.2 g

Carbohydrate49.7 g

of which sugars24.5 g

Protein47 g

Sodium743 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Saucepan

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. Heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with the boiled water. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain and rinse freekeh, then return to saucepan over medium heat. Add vegetable stock powder and cook, stirring to combine. Remove from heat and set aside.

TIP: Freekeh is cooked when it has softened but still retains some bite.

• Meanwhile, cut sweet potato into bite-sized chunks. Cut beetroot into small chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil then sprinkle with ras el hanout. Season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Finely chop garlic. Roughly chop parsley. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

• When the freekeh has 5 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. Cook chicken steaks, until cooked through (when no longer pink inside), 3-6 minutes each side. • In the last minute, add the butter and garlic, gently turning chicken to coat. • Remove pan from heat and add honey, gently turning chicken to coat.

• To the saucepan with the freekeh, add roasted veggies, parsley (reserve some for the garnish!), and a drizzle of white wine vinegar and olive oil. Gently stir to combine. Season to taste.

• Divide freekeh salad with roast veggies between plates. Top with seared chicken. • Top with a dollop of Greek-style yoghurt. • Sprinkle over reserved parsley to serve. Enjoy!