Peri-Peri Chicken & Veggie Rice
with Olives, Fetta & Hummus
This Mediterranean number will warm you from the inside out. You've got a veggie-studded and garlicky rice with kalamata olives and spinach stirred through to perfection! Then tender chicken, hummus and fetta cubes to top it all off! Enjoy!
This recipe is under 650kcal per serving.
Unfortunately, this week’s soffritto mix was in short supply, so we’ve replaced it with just carrot. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
330 g
Chicken Breast
1 packet
Hummus
(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 packet
Baby Spinach Leaves
2
Garlic
1 sachet
Peri-Peri Seasoning
(May be present: Gluten, Soy, Wheat.)
1 packet
Soffritto Mix
1 packet
Kalamata Olives
1 sachet
Chicken Stock Pot
1 packet
Fetta Cubes
(Contains: Milk;)
Utensils
Cooking Steps
• In a medium saucepan, heat a drizzle of olive oil over medium heat. Finely chop carrot. • Cook carrot, stirring occasionally, until softened, 4-5 minutes. • Add garlic paste and cook until fragrant, 1-2 minutes.
• To the saucepan, add basmati rice, the water and chicken-style stock powder. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, roughly chop baby spinach leaves and kalamata olives. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine peri-peri seasoning, a drizzle of olive oil and a pinch of salt. Add chicken steaks, then turn to coat.
• In a large frying pan, heat 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). • In the last minute of cook time, add the honey and a splash of water, turning chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• Once rice is cooked, stir through baby spinach leaves and kalamata olives until combined.
• Slice chicken. • Divide garlic rice between bowls. Top with peri-peri chicken and hummus. • Crumble over fetta cubes to serve. Enjoy!
