Garlicky Chicken Freekeh Bowl
with Cucumber Salsa & Aioli
The Mediterranean has some very fresh dishes that leave you feeling relaxed and rejuvenated. We’re taking a page out of their recipe book and creating a freekeh bowl studded with pitted olives, topped with zesty seared chicken and a cooling aioli for that pop of garlic we know and love.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
cucumber
1
tomato
1 packet
baby leaves
1 packet
chicken thigh
1 sachet
Garlic & Herb Seasoning
1 packet
Pearl (Israeli) Couscous
1 sachet
Chicken-Style Stock Powder
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Thinly slice cucumber into half-moons. Roughly chop tomato and baby leaves. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken steaks and turn to coat.
• Boil the kettle. In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with chicken-style stock powder and a drizzle of olive oil. Stir to combine.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 10-14 minutes.
• When the freekeh has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked when it's no longer pink inside.
• Add baby leaves and a drizzle of olive oil to the pearl couscous. • Stir to combine and season to taste.
• Divide pearl couscous between bowls. • Top with garlicky chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!