Herby Chicken & Hummus Sauce
with Garlic Rice & Cucumber Salad
This meal is all Mediterranean vibes, with spiced chicken and garlicky rice dressed in a fresh and tasty yoghurt hummus. Accompanied by a crunchy cucumber salad, every bite is a passport to sunny shores and savoury delights!
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
3 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
cucumber
1
radish
1 packet
Diced Chicken
1 sachet
Garlic & Herb Seasoning
1 packet
hummus
(Contains Sesame; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Mixed Salad Leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
15 g
butter
(Contains Milk; )
1.25 cup
water
1 tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice cucumber into half-moons. Thinly slice radish. • In a medium bowl, combine diced chicken, garlic & herb seasoning and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil and the remaining garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer garlic oil to a small bowl. • Add hummus and Greek-style yoghurt to the garlic oil and stir to combine. Season with salt and pepper.
• When the rice has 5 minutes remaining, return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Remove pan from heat, then add the honey and toss to coat.
• Meanwhile, in a second medium bowl, combine cucumber, radish, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide garlic rice between bowls. • Top with herby chicken and cucumber salad. • Dollop with hummus sauce to serve. Enjoy!