Seared Chicken & Lemony Rice
with Hummus & Kalamata Olive Salad- Sesame
- Almond
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Cashew
- Eggs
- Macadamia
- Milk
- Walnut
- Brazil nut
- Hazelnut
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Hummus
(Contains: Sesame; May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)
1 sachet
Lemon Pepper Seasoning
2
Garlic
330 g
Chicken Tenderloins
1
Cucumber
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Cashew, Macadamia, Milk, Walnut, Brazil nut, Hazelnut, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
1 packet
Kalamata Olives
1 sachet
Nan's Special Seasoning
Cooking Steps
• 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!
