Lemon Pepper Chicken & Olive 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.
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 packet
freekeh
(Contains Gluten, Wheat; )
1 sachet
Chicken-Style Stock Powder
1
cucumber
2
radish
1 bag
baby spinach leaves
¼ packet
Pitted Mixed Olives
(May be present Fish, Milk, Sesame, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
chicken breast
1 sachet
lemon pepper spice blend
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
10 g
butter
(Contains Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water, then add a good pinch of salt. Bring to the boil, then simmer, uncovered, until freekeh is tender, 30-35 minutes. • Drain, rinse and return freekeh to the pan over medium heat. Add the butter and chicken-style stock powder, then stir until butter is melted and combined.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• While the freekeh is cooking, thinly slice cucumber into half-moons. Thinly slice radish, baby spinach leaves and pitted mixed olives (see ingredients). • In a medium bowl, combine cucumber, radish and a drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine lemon pepper spice blend, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat.
• 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: The chicken is cooked when it's no longer pink inside.
• To the freekeh, stir through baby spinach, olives and a drizzle of olive oil. Season to taste.
• Slice the chicken. • Divide freekeh between bowls. Top with lemon pepper chicken, cucumber salsa and garlic aioli. Season with pepper to serve. Enjoy!