Rustic Hasselback & Capsicum Relish Chicken
with Pumpkin Couscous & Yoghurt
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.
This recipe is under 650kcal per serving.
We’ve added parsley to this recipe. It may be a little different to what’s pictured, but just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Peeled Pumpkin Pieces
1
Red Onion
1 packet
Couscous
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1
Lemon
1 packet
Parsley
Not included in your delivery
1 drizzle
olive oil
¾ cup
Boiling water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Slice onion (see ingredients) into wedges.
• Place peeled pumpkin pieces 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 at 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's no longer pink inside.
• Boil the kettle. In a medium heatproof 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.
• Meanwhile, slice lemon into wedges.
• When couscous is done, fluff up with a fork, then add roasted veggies, baby leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice chicken.
• Divide pumpkin couscous between plates. Top with hasselback chicken.
• Drizzle over Greek-style yoghurt and garnish with torn parsley.
• Serve with any remaining lemon wedges. Enjoy!
