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Prep Time
25 min
Cuisine
Mediterranean
For a healthy energy boost, tuck into fibre-packed freekeh and sweet potatoes for their slow-release carbohydrates. Balance them with greens, seeds and a spiced-up lean chicken breast for plenty of protein. Yum!
Prep Time
25 min
Cuisine
Mediterranean
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 499 kJ 119 kcal |
2594 kJ 617 kcal |
Fat of which saturates |
3.2 g 0.6 g |
16.6 g 3.3 g |
Carbohydrate of which sugars |
12.7 g 2.5 g |
65.8 g 13 g |
Fibre | 3.7 g | 19.2 g |
Protein | 10.2 g | 52.7 g |
Salt | 0.1 g | 0.53 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Rinse the freekeh, then add it to a pot with plenty of cold water and bring to the boil over a high heat
Cook for an initial 20 min
While the freekeh is cooking, chop the sweet potato[es] (skin on) into small bite-sized pieces
Add the smoked paprika, cayenne pepper (can't handle the heat? Go easy!), dried oregano, juice of 1/2 [1] lemon to a plate with 1/2 tbsp [1 tbsp] vegetable oil and a pinch of salt and pepper
Give it a good mix up – this is your spice paste
Add the chicken breasts to the plate and turn several times until fully coated in the spice paste
Add the chopped sweet potato to one side of a baking tray
Drizzle with 1/2 tbsp [1 tbsp] vegetable oil and a pinch of salt and give it a good mix up
Add the coated chicken to the other side of the tray
Put the tray in the oven for 15-20 min or until everything is cooked through (no pink meat!)
Whilst everything is cooking, peel and grate (or finely chop) the garlic
Combine the natural yoghurt with the juice of the remaining lemon, grated garlic (not a fan of raw garlic? Use half!) and a pinch of salt in a small bowl
Add 1 tbsp [2 tbsp] olive oil and 1 tbsp [2 tbsp] cold water and stir it all together – this is your yoghurt dressing
Roughly chop the green beans
Once the freekeh has had 20 min add the chopped green beans and edamame beans to the pot and cook for a further 5-7 min or until everything is cooked through and tender
Drain and return to the pot
Meanwhile, add the pine nut & seed mix to the tray with the chicken and sweet potato and cook for a further 2-3 min or until toasted and golden
Wash the baby leaf salad, then pat it dry with kitchen paper
Add the baby leaf salad and roasted sweet potato to the drained freekeh and veg and give everything a good mix up – this is your freekeh salad
Slice the cooked chicken finely
Serve the sliced chicken over the freekeh salad
Drizzle the yoghurt dressing all over and sprinkle with the toasted pine nut & seed mix
Enjoy!