Grilled Chicken & Herby Garlic Bread
with Cucumber Salad & Garlic Aioli
Tonight, we’re firing up the barbie for juicy grilled chicken, perfectly charred and full of smokey flavour! Paired with warm, herby garlic bread, a crisp cucumber salad and a side of creamy garlic aioli, this BBQ feast is sure to satisfy your summer cravings.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
radish
2 clove
garlic
1 packet
parsley
1 packet
chicken breast
1 sachet
All-American Spice Blend
1
ciabatta
(Contains Soy, Gluten(Wheat); May be present Egg, Sesame, Milk, Almond, Hazelnut. )
pinch
chilli flakes
1 packet
baby leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. • Slice cucumber into half-moons. • Thinly slice radish. • Finely chop garlic and parsley. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken breast, All-American spice blend and a drizzle of olive oil. Set aside.
• Cut ciabatta into thick slices, without cutting all the way through. • Place garlic, parsley, the butter, a pinch of chilli flakes (if using) and a pinch of salt in a small bowl, then microwave in 10 seconds bursts until melted. • Spoon the garlic butter in between each slice of ciabatta, then wrap in foil.
• When the BBQ is hot, add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through (when no longer pink inside), 6-8 minutes. Transfer to a plate.
No BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Meanwhile, place wrapped garlic bread on the BBQ and grill, turning halfway, until toasted and warmed through, 6-8 minutes.
No BBQ? Preheat oven to 240°C/220°C fan-forced. Place wrapped ciabatta directly on a wire rack in the oven and bake until heated through, 8-10 minutes.
• In a large bowl, combine cucumber, radish, baby leaves and a drizzle of vinegar and olive oil. Season to taste.
• Slice chicken. • Divide grilled chicken, herby garlic bread and cucumber salad between plates. • Serve with garlic aioli. Enjoy!