Seared Chicken & Lemony Rice
with Hummus & Kalamata Olive Salad
Pile seasoned chicken tenderloins and a zingy salad high on fluffy lemon rice for a dish that will transport to the aromas and flavours of the Mediterranean. Dollop generously with some hummus for a rich and earthy accompaniment to this vibrant dish.
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
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 sachet
lemon pepper seasoning
1
cucumber
1 sachet
Nan's special seasoning
1 packet
chicken tenderloins
1 packet
kalamata olives
1 packet
kale & spinach
1 packet
Balsamic Vinaigrette Dressing
1 packet
hummus
(Contains Sesame; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1.5 packet
boiling water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook garlic, until fragrant 1 minute. • Stir in basmati rice, lemon pepper seasoning, the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and a pinch of salt. Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
• When rice has 10 minutes remaining, thinly slice cucumber into rounds. • In a medium bowl, combine chicken tenderloins, Nan's special seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, in a medium bowl, combine kalamata olives, cucumber, kale & spinach, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste. • Divide lemony rice and kalamata olive salad between bowls. • Top with spiced chicken and hummus. Sprinkle over flaked almonds to serve. Enjoy!