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Za’atar Chicken with Rainbow Rice Salad

Za’atar Chicken with Rainbow Rice Salad

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White rice is all well and nice, but what about a rainbow? This rainbow salad is chock full of exciting colours and textures and flavours – it’s like a carnival on your plate! Herby, onion infused lentil and rice salad would be good with anything or even by itself, but when it gets together with caramelised pieces of za’atar-flavoured chicken, that’s when you’ve got a real party on your hands.

Tags:Egg FreeGluten freeHigh FiberHigh ProteinLactose freeLow SodiumNut Free
Allergens:Sesame
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

⅔ cup

jasmine rice

1 fillet

chicken breast

2 tsp

zaatar

(ContainsSesame)

½

red onion

1 clove

garlic

1 tin

lentils

1

carrot

2 tbs

currants

1 bunch

mint

½

lemon

Not included in your delivery

1.5 cup

water

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2280 kJ
Fat17.6 g
of which saturates4 g
Carbohydrate47.1 g
of which sugars16.1 g
Protein43.8 g
Sodium193 mg
Utensils
Utensils
Grater
Knife
Peeler
Sieve
Pan
Large Bowl
InstructionsPDF
Instructions
1

To prepare the ingredients, dice the chicken breast fillet into 3 cm pieces. Finely chop the red onion and mint. Cut the lemon into wedges. Peel and crush the garlic, and peel and grate the carrot. Drain and rinse the lentils.

2

Place the Jasmine rice into a sieve and rinse it with cold tap water. Rinse until the water becomes clear. Place rice and water in a medium saucepan and bring to the boil over a high heat. Cover with a lid and reduce the heat to medium. Simmer, covered, for 10-12 minutes or until the rice is soft and the water is absorbed.

3

Meanwhile, toss the chicken breast pieces in half of the olive oil and the za’atar in a large bowl until well coated. Set aside.

4

Heat the remaining olive oil in a medium frying pan over a medium heat. Add the red onion and garlic and cook, stirring, for 2-3 minutes or until the onion is soft. Add the lentils and rice and cook, stirring, for 1-2 minutes or until they are flavoured by the onion. Transfer to a large bowl. Stir through the carrot, currants, mint and squeeze the juice from half of the lemon wedges. Season to taste with salt and pepper.

5

Place the same frying pan back on a medium-high heat. Add the za’atar coated chicken and cook for 3-4 minutes, turning occasionally, or until cooked through and caramelised.

6

To serve, divide the rice and lentil salad between plates and top with the chicken. Serve with the remaining lemon wedges.