Rustic Hasselback & Capsicum Relish Chicken

Name: Rustic Hasselback & Capsicum Relish Chicken with Pumpkin Couscous & Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Peeled Pumpkin Pieces; 1 Red Onion; 1 packet Couscous; 320 g Chicken Breast; 1 packet Chargrilled Capsicum Relish; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; 1 packet Grated Parmesan Cheese; 1 sachet Chicken-Style Stock Powder; Lemon; Parsley; 1 drizzle olive oil; ¾ cup Boiling water; 1 drizzle white wine vinegar

with Pumpkin Couscous & Yoghurt

Get up to $175 off

Topped with a rich chargrilled capsicum relish and melted cheese, this Rustic Hasselback Chicken is packed with hearty flavour. Served on a bed of roasted veggie couscous with pumpkin, red onion and baby spinach, it’s finished with a drizzle of Greek-style yoghurt for a creamy, tangy touch.

Allergens:

Wheat

•Gluten

•Sulphites

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

Red Onion

1 packet

Couscous

320 g

Chicken Breast

1 packet

Chargrilled Capsicum Relish

1 packet

Greek-Style Yoghurt

1 packet

Baby Leaves

1 packet

Grated Parmesan Cheese

1 sachet

Chicken-Style Stock Powder

Lemon

Parsley

Not included in your delivery

1 drizzle

olive oil

¾ cup

Boiling water

1 drizzle

white wine vinegar

Nutrition Values

Calories584 kcal

Energy (kJ)2440 kJ

Fat15.2 g

of which saturates5.2 g

Carbohydrate58.1 g

of which sugars14 g

Dietary Fibre5.3 g

Protein52.1 g

Sodium1020 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Slice onion (see ingredients) into wedges. • Place peeled & diced pumpkin and onion on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. • Place chicken on a second lined oven tray and season generously with salt and pepper. • Top with chargrilled capsicum relish and sprinkle over grated Parmesan cheese. Roast until cooked through, 12-16 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

• Boil the kettle. In a medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and add pumpkin, onion, baby spinach leaves, a drizzle of white wine vinegar and a drizzle of olive oil. Season to taste.

• Slice chicken. • Divide Mediterranean hasselback chicken and pumpkin couscous between plates. • Drizzle over Greek-style yoghurt. Enjoy!