Garlicky Chicken & Roast Veggie Couscous
with Caramelised Onion & Truffle Mayo- Gluten(Wheat)
- Milk
- Eggs
We're predicting a flurry of excitement when this delectable creation hits the table! With a topping of caramelised onion and pesto dressing, it's got flavour to burn, and we've added wholesome roasted veggies and couscous to seal the deal. *This recipe is under 650kcal per serving.* *We’ve replaced the white turnip in this recipe with beetroot due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
beetroot
1
carrot
pinch
Zesty Chilli Salt
½
lemon
½
Onion
1 packet
chicken thigh
1 sachet
Garlic & Herb Seasoning
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Italian Truffle Mayonnaise
(Contains: Gluten(Wheat), Eggs; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
2 tsp
water
1 tsp
brown sugar
15 g
butter
(Contains: Milk; )
⅓ cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Cut beetroot and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • When the veggies are done, remove tray from the oven and sprinkle over a pinch of zesty chilli salt.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
• While the veggies are roasting, zest lemon (see ingredients) to get a pinch and slice into wedges. Thinly slice onion (see ingredients). • In a medium bowl, combine chicken thigh, garlic & herb seasoning, a squeeze of lemon juice and a drizzle of olive oil and season. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. • Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, place the couscous in a medium heatproof bowl, then add vegetable stock powder and the butter. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When the couscous is done, add baby spinach leaves, roasted veggies, lemon zest and a squeeze of lemon juice. Toss to combine.
• Divide zesty roast veggie couscous between bowls. Top with garlic chicken and caramelised onion. • Dollop with Italian truffle mayonnaise. Serve with any remaining lemon wedges. Enjoy!
