Charred Mediterranean Vegetables
with Butterflied Chicken and Dill Crème Fraîche (F)
Dill is the black sheep of the HelloFresh Family. Unlike the other herbs, who always dutifully turn up to dinner, dill has other ideas. We’ve only seen him around these parts on a few occasions, but whenever he turns up to the dinner table you’re guaranteed to be in for a good time. Tonight he’ll be making an appearance alongside a beautiful slab of grilled citrus chicken and a stack of mouthwatering charred vegetables. What a rockstar.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
British Chicken Breasts
2
Garlic Clove
1
Lemon
1
Dried Oregano
1
Aubergine
(May contain Celery)
2
Red Pepper
2
Courgette
(May contain Celery)
2
Dill
½
Creme Fraiche
(Contains Milk)
Nutritional information
Utensils
Instructions
Butterfly your chicken breasts (this is easier than it may sound): place your hand flat on top of the breast. Cut it in half so that you have two thin slices of meat.
Finely dice one of the garlic cloves. Mix the chicken with 1 tbsp of olive oil and the diced garlic. Grate over the zest of ½ the lemon and squeeze on ½ its juice. Finally, mix in the oregano, a pinch of salt and pepper and leave to rest.
Pre-heat your grill to high heat. Slice the aubergine into round discs just under 1cm thick. Remove the core from the pepper and slice it into 4 ‘panels’. Chop the very top and bottom from the courgette and slice lengthways (½cm slices).
Place the chicken under the grill on the highest shelf. Cook for around 5 mins on each side. Tip: The chicken is ready once it is no longer pink in the middle.
Cut your other garlic clove in half and rub it firmly on all your vegetables. Pre-heat a large frying pan on high heat. Using your fingers, rub a little olive oil on each vegetable slice. Space the vegetables out in the pan so that you don’t stew them.
Cook the vegetables for a few mins on each side in a really hot pan, then remove to a plate. Tip: You can use two frying pans if you have them, but make sure you don’t overload the pan or you won’t get a nice charred finish on the vegetables (they’ll go soggy instead).
Very finely chop the dill. LH: Mix the dill with the crème fraîche. Add the juice from your remaining half of lemon and a pinch of salt and pepper.
Chop each chicken breast in half and stack both the chicken and vegetables. Put a dollop of your crème fraîche on top. Eat up!
