Seared Chicken & Lemon Pepper 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
Pile seasoned chicken tenderloinand a zingy salad high on fluffy lemon pepper 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.
Ingredients
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: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Kalamata Olives
1 sachet
Nan's Special Seasoning
1
Gourmet Leaf Mix
Utensils
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 (see ingredients) 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.
TIP: The rice will finish cooking in its own steam so don’t peek!
• 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, gourmet leaf mix, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste.
• Divide lemon pepper rice and kalamata olive salad between bowls.
• Top with seared chicken and hummus.
• Sprinkle over flaked almonds to serve. Enjoy!
