Double Greek Style Chicken and Spelt Harvest Bowl
with Pickled Onion and Mediterranean Style Roasted Vegetables
- Sulphites
- Cereals containing gluten
- Spelt (wheat)
- May contain traces of allergens
- Celery
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Mustard
- Soya
A high protein species of wheat, spelt has a mild and nutty flavour that makes it a naturally savoury base for this harvest bowl. Topped with roasted veg and chicken, this dish comes together with the addition of pickled onions and peppery rocket.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Courgette
(May be present: Celery)
1 unit(s)
Bell Pepper
1 unit(s)
Red Onion
12 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
1 sachet(s)
Mediterranean Style Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Garlic Clove
540 grams
British Chicken Mini Fillets
140 grams
Cooked Spelt
(Contains: Cereals containing gluten, Spelt (wheat))
20 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for Pickling
1 tbsp
Honey
1 tbsp
Olive Oil for the Dressing
1 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim the courgette and slice into 1cm thick rounds.
Halve and peel the red onion, then cut half into roughly 3cm wedges.
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Slice the remaining onion as thinly as you can.
Pop it into a large salad bowl and add the red wine vinegar and sugar for pickling (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Once the sweet potato has been roasting for 10 mins remove from the oven.
Add the courgette, bell pepper and onion wedges to the tray. Drizzle with a little more oil, sprinkle over half the Mediterranean style seasoning and toss to coat everything.
Return to the top shelf and bake until golden and tender, 15-20 mins more.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay the chicken mini fillets in the pan. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Season with salt and pepper and fry until browned on each side and cooked through, 10-12 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the chicken has been cooking for 5 mins, sprinkle over the remaining Mediterranean style seasoning and fry for the remaining time.
Once cooked, drizzle the honey (see pantry for amount) over the chicken and turn to coat. Remove from the heat.
When the veg has finished roasting, add the garlic to the tray and mix to coat all the veg.
Next, add the spelt and cooked veg to the bowl with the pickled onions.
Drizzle in the olive oil for the dressing (see pantry for amount), season with salt and pepper and toss to coat.
When everything's ready, share the spelt salad between your serving bowls.
Top with the chicken fillets and a handful of rocket. Drizzle a little olive oil over the leaves.
Drizzle the mayo over the chicken (see pantry for amount) to finish.
