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
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
50g baby leaf salad
mixed salad
1/2 tsp cayenne pepper
cayenne pepper
80g trimmed fine green beans
trimmed fine green beans
1 medium sweet potato
sweet potato
80g natural yoghurt
Organic whole milk natural yoghurt (100%) (milk)
75g cracked freekeh
Cracked wheat (bulgur), freekeh
2 x 125g British chicken breast fillets
Chicken breast
1 tsp oregano
oregano
1 pine nut & seed mix sachet (30g)
pumpkin seeds, sunflower seeds, pine kernels. May contain peanut, nut, sesame seeds.
160g blanched edamame beans
Soya beans
1 tsp smoked paprika
Paprika
Allergens
Allergens highlighted by † (milk, gluten, soya)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
While the freekeh is cooking, chop the sweet potato[es] (skin on) into small bite-sized pieces
3
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
4
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!)
5
Whilst everything is cooking, peel and grate (or finely chop) the garlic
Combine the natural yoghurt with the juice of the remaining lemon, gratedgarlic (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]coldwater and stir it all together – this is your yoghurt dressing
6
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
7
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
8
Share Your Creations
Get social and share your best culinary Gousto creations on:
