Spiced Chicken & Garlic Lentil Freekeh with Cucumber Yoghurt

Name: Spiced Chicken & Garlic Lentil Freekeh with Cucumber Yoghurt Lean Protein | Healthier Carbs | Packed with Veggies
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 clove garlic; 1 packet freekeh; 3.5 cup water; 1 cube vegetable stock; 1 brown onion; 1 beetroot; 1 cucumber; 1 packet Greek-style yoghurt; 1 tomato; ½ tin lentils; 1 bag baby spinach leaves; 1 packet roasted almonds; 1 packet chicken tenderloins; 1 sachet ras el hanout; ¼ tsp salt; 1 tsp honey

Lean Protein | Healthier Carbs | Packed with Veggies

Up to 180$ + Free Treats / Extras for Life

This wholesome dish combines the ancient grain, freekeh, with fibre-rich lentils and veggies for a totally nutritionally balanced meal everyone will love.

Tags:

Balanced

•Calorie Smart

Allergens:

Gluten

•Milk

•Almond

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

freekeh

(Contains: Gluten;)

1 cube

vegetable stock

brown onion

beetroot

cucumber

1 packet

Greek-style yoghurt

(Contains: Milk;)

tomato

½ tin

lentils

1 bag

baby spinach leaves

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 packet

chicken tenderloins

1 sachet

ras el hanout

Not included in your delivery

olive oil

3.5 cup

water

¼ tsp

salt

1 tsp

honey

Nutritional Values

per serving

Energy (kJ)2692 kJ

Fat18.4 g

of which saturates3.6 g

Carbohydrate55.6 g

of which sugars26.3 g

Protein55 g

Sodium942 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic. Rinse the freekeh. Heat a drizzle of olive oil in a medium saucepan over medium-high heat. Add the freekeh and garlic and toast until fragrant, 2 minutes. Add the water. Bring to the boil then cook over a medium-high heat until tender, 30-35 minutes. Drain well and return to the saucepan. Stir crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and a pinch of pepper through the freekeh. TIP: The freekeh is ready when it has softened but still retains some bite.

While the freekeh is cooking, slice the brown onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm cubes. Place the onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

While the veggies are roasting, finely chop the cucumber. In a small bowl, combine the cucumber and Greek yoghurt. Season to taste. Roughly chop the tomato and place in a bowl. Drizzle with olive oil and season to taste. Toss to combine. Drain and rinse the lentils (see ingredients). Roughly chop the baby spinach leaves. Roughly chop the roasted almonds.

Chop the chicken tenderloins into bite-sized pieces. In a large bowl, combine the chicken, ras el hanout and the salt. Drizzle with olive oil, season generously with pepper and toss to coat. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 5-6 minutes. Add the honey and toss to coat, 1-2 minutes. TIP: The chicken will char a little in the pan, this adds to the smokey flavour!