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I have previously used Hello Fresh and thought I would show you a few dishes I have just got this year, now if you would like to see the other dishes I have previously tried they are below:
REVIEW: Hello Fresh Rice And Kidney Bean Burrito Bake With Roasted Sweet Potato & Red Pepper
REVIEW: Hello Fresh Beetroot, Green Bean And Orange Salad With Bulgur Wheat And Feta
REVIEW: Hello Fresh Superquick Beef Ragu With Penne Pasta And Spinach
REVIEW: Hello Fresh Mexican Beef Loaded Wedges With Zesty Cream
HOW IT COMES: Cardboard box with ice packs and isolated bag with bits it, each meal has a paper bag with the recipe number on it to identify with what does with what as well as the recipe cards, all of the packaging is recyclable. There is many packs coupons within as well.
PREPARATION TIME:
30 minutes
INGREDIENTS:
Garlic Clove
Bell Pepper
Lemon (I got given a lime)
Red Onion
Diced Chicken Thigh
Harissa Paste
Greek Style Natural Yoghurt
Baby Gem Lettuce
Radish
Garlic and Coriander Naan French Dressing
UTENSILS:
Baking tray
Fine grater
Bowl
Frying pan
NUTRITION (per serving - for uncooked ingredients):
Energy (kJ) - 3092
Energy (kcal) - 739
Fat - 29g
Of which saturates - 5g
Carbohydrate - 86g
Sugars - 18g
Protein - 35g
Salt - 2.40g
INSTRUCTIONS:
STEP 1: Preheat your oven to 220℃. Peel the garlic cloves, pop into a small piece of foil with a drizzle of oil and scrunch to enclose it. Halve the pepper and discard the core and seeds. Slice into thin strips then pop onto a baking tray. Drizzle with oil and season with salt and pepper. When the oven is hot, add the garlic parcel to the pepper tray and roast on the top shelf until soft, 10-12 minutes.
STEP 2: Meanwhile, zest and halve the lemon (I got a lime). Halve, peel and thinly slice the red onion. Pop the chicken into a bowl with the lemon zest (I got a lime), harissa paste, half the yoghurt and a drizzle of oil. Season with salt and pepper. Mix well and set aside. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
STEP 3: Trim the baby gem then separate the leaves. Trim and finely slice the radishes. Pop the lettuce and radishes into a bowl and set aside.
STEP 4: Heat a large frying pan on medium-high heat. Once hot, add the chicken with its marinade and cook, stirring frequently, until golden brown, 4-5 minutes. Add the onion to the pan and cook until the onion is soft and the chicken is cooked through, 4-5 minutes. Once the veg is roasted, remove the garlic from the foil then pop into a small bowl and mash with a fork. Add the roasted peppers to the chicken pan and keep warm on a low heat. IMPORTANT: The chicken is cooked when no longer pink in the middle.
STEP 5: Add the remaining yoghurt to the garlic bowl with a squeeze of lemon juice (lime juice because that's what I got given). Season with salt and pepper. Mix together and set aside. Put the naan onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 minutes.
STEP 6: Divide the warmed naan between your plates. Top with the chicken and drizzle over the garlic yoghurt. Serve with the radish and lettuce salad alongside with the French dressing drizzled over. Enjoy!
I am definitely remaking this, I made the full thing and was going to have the second serving for my lunch the next day but my little brother Mowgli decided to try a little and ended up eating it all, said it was the best thing I have ever made.
Purchased from: Hello Fresh
Star Rating: 5/5
Date Tried: Wednesday 5th January 2022
This is not a sponsored blog post, I paid for the items however I have got a discount code to share for you click here to get £20 off your first box, so you are aware I will be credited £20 every time somebody uses my code
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