For a healthy energy boost, tuck into fibre-packed freekeh and sweet potatoes, full of slow-release carbohydrates. Balance them with a spiced-up lean chicken breast for plenty of protein. Yum!
Prep Time
25 min
Cuisine
Mediterranean
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*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 tsp smoked paprika
ground smoked paprika
1 pine nut & seed mix sachet (30g)
sunflower seeds 40%, pumpkin seeds 40%, pine kernels 20%
1 tsp dried oregano
dried oregano
1/2 tsp cayenne pepper
cayenne pepper
80g trimmed fine green beans
trimmed fine green beans
1 medium sweet potato
sweet potato
80g blanched edamame beans
Soya beans
1 natural yoghurt (80g)
Organic whole milk natural yoghurt (100%) (milk)
75g cracked freekeh
Cracked wheat (bulgur), freekeh
2 x 125g British chicken breast fillets
Chicken breast
Allergens
Allergens highlighted by † (soya, milk, gluten)
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[s] (skin on) into small bite-sized pieces
Cut the lemon[s] in half
3
Add the smoked paprika, cayennepepper (can't handle the heat? Go easy!), dried oregano, juice of half[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 chickenbreasts to theplate 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
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
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