Mumbai Spiced Chicken & Freekeh Salad
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Mumbai Spiced Chicken & Freekeh Salad

Mumbai Spiced Chicken & Freekeh Salad

with Mint Yoghurt, Flaked Almonds & Tamarind Chutney

If you haven't tried wholemeal couscous, give this colourful bowl a try. Stirring fresh veggies and spinach through this protein-rich ancient grain brings it to life, while the addition of spiced chicken strips delivers a nutritionally balanced meal everyone will love.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving. Unfortunately, this week’s freekeh was in short supply, so some customers will receive wholemeal couscous instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Under 650kcal
Under 30g carbs
Easy Prep
Allergens:
Gluten
Wheat
Almond
Soy
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

tomato

1 bag

baby spinach leaves

1 bag

mint

1 packet

chicken tenderloins

1 packet

garlic paste

1 packet

wholemeal couscous

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

1

flaked almonds

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

1 packet

Tamarind Chutney

(Contains Soy;)

1 packet

Greek-style yoghurt

(Contains Milk;)

1 sachet

Mumbai spice blend

Not included in your delivery

1

olive oil

1 drizzle

white wine vinegar

1 tsp

honey

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Nutritional Values

Energy (kJ)1939 kJ
Fat14.4 g
of which saturates3.1 g
Carbohydrate29 g
of which sugars18 g
Protein45.6 g
Sodium833 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Add the water and vegetable stock powder to a medium saucepan and bring to boil. • Add wholemeal couscous. Stir to combine, place a lid on the saucepan and remove from heat. • Leave until all the water is absorbed, 6 minutes. Fluff up with fork and set aside uncovered.

2
2

• Meanwhile, grate carrot. • Roughly chop tomato and baby spinach leaves. • Pick and thinly slice mint leaves. • In a small bowl, combine mint and Greek-style yoghurt and set aside. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add chicken tenderloins, season with salt and toss to combine.

3
3

• Heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips and Mumbai spice blend in batches (this helps the beef stay tender) until browned and cooked through, 1-2 minutes. Remove from heat, return all beef to pan, then add the honey and toss to coat. Transfer to a plate. • Return pan to medium heat with a drizzle of olive oil. Add garlic paste and cook until fragrant, 1 minute. Return couscous to the pan with a pinch of salt and stir to combine.

4
4

• Gently stir carrot, tomato, baby spinach and a drizzle of the white wine vinegar through wholemeal couscous. Season to taste. • Divide couscous salad between bowls. Top with Mumbai beef. • Spoon over mint yoghurt and garnish with flaked almonds to serve. Serve with tamarind chutney. Enjoy!