Greek-Style Chicken Bowl
with Veggie-Loaded Rice & Garlic Yoghurt
Chicken and veggies can get a little tiresome, but we bet with this new twist, everyone at the table will be wanting a second helping. With flavours of garlic, a cooling yoghurt dolloped on top of an array of veggies and rice, it can be confirmed that beef and veggies are back in the good books!
This recipe is under 650kcal per serving.
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
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Chicken-Style Stock Powder
½
lemon
1
tomato
1
cucumber
1 packet
baby leaves
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
1.25 cup
water
1 tsp
honey
Nutrition Values
Utensils
Instructions
• Finely chop garlic. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Return saucepan to medium-high heat with a dash of olive oil, add half the garlic and cook until fragrant, 1-2 minutes. • Add cooked rice to the saucepan along with chicken-style stock powder, stir to combine. Remove from heat.
• While the brown rice is cooking, zest lemon to get a pinch, then slice into wedges. Roughly chop tomato, cucumber and baby spinach leaves. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken breast, garlic & herb seasoning and a drizzle of olive oil. Season with salt and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.
• When the brown rice has 5 minutes remaining, return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey, tossing chicken to coat.
• Meanwhile, add tomato, cucumber, baby spinach to the brown rice, along with lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Stir to combine. Season with salt and pepper.
• Divide brown-rice salad between bowls. • Top with Greek-style chicken and dollop with garlic yoghurt to serve. Enjoy!