Peri-Peri Double Chicken & Veggie Rice
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Peri-Peri Double Chicken & Veggie Rice

Peri-Peri Double 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!

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!

Allergens:
Sesame
•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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

carrot

1 packet

garlic paste

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

1 packet

kalamata olives

2 packet

chicken breast

1 sachet

peri-peri seasoning

1 packet

hummus

(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

1.5 cup

water

1 tsp

honey

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Nutritional Values

Energy (kJ)3409 kJ
Fat20.8 g
of which saturates4.7 g
Carbohydrate73.1 g
of which sugars9 g
Protein78.4 g
Sodium1813 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Instructions

1
1

• In a medium saucepan, heat a drizzle of olive oilover medium heat. • Cook carrot, stirring occasionally, until softened, 4-5 minutes. • Add garlic paste and cook until fragrant, 1-2 minutes.

2
2

• 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!

3
3

• 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.

4
4

• In a large frying pan, heat a drizzle of olive oilover 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. TIP: Cook chicken in batches for best results.

5
5

• Once rice is cooked, stir through baby spinach leaves and kalamata olives until combined.

6
6

• Slice chicken. • Divide garlic rice between bowls. Top with peri-peri chicken and hummus. • Crumble over fetta cubes to serve. Enjoy!