Garlicky Chicken & Baby Kale Couscous

Name: Garlicky Chicken & Baby Kale Couscous with Caramelised Onion & Pesto Dressing
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 white turnip; 1 carrot; pinch Zesty Chilli Salt; ½ lemon; ½ Onion; 1 packet chicken thigh; 1 sachet Garlic & Herb Seasoning; 1 tbs balsamic vinegar; 2 tsp water (for the onion); 1 tsp brown sugar; 1 packet couscous; 1 sachet vegetable stock powder; 15 g butter; ⅓ cup boiling water; 1 bag baby kale; 1 packet Italian Truffle Mayonnaise

with Caramelised Onion & Pesto Dressing

Get up to $175 off

We're predicting a flurry of excitement when this delectable creation hits the table! With a topping of caramelised onion and crumbly cheese, 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.

Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!

Tags:

Over 30g protein

•Calorie Smart

•Climate Superstar

Allergens:

Wheat

•Milk

•Egg

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

white turnip

carrot

pinch

Zesty Chilli Salt

lemon

Onion

1 packet

chicken thigh

1 sachet

Garlic & Herb Seasoning

1 packet

couscous

1 sachet

vegetable stock powder

1 bag

baby kale

1 packet

Italian Truffle Mayonnaise

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

water (for the onion)

1 tsp

brown sugar

15 g

butter

⅓ cup

boiling water

Nutrition Values

Energy (kJ)2499 kJ

Fat27.8 g

of which saturates8.8 g

Carbohydrate56.1 g

of which sugars12.5 g

Protein37.1 g

Sodium1264 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.

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Cut beetroot into small chunks. Cut 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 oven and sprinkle over a pinch of zesty chilli salt.

• While the veggies are roasting, zest lemon 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 and 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, sprinkle over vegetable stock powder, then add 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 kale, roasted veggies, lemon zest and a squeeze of lemon juice. Toss to combine.

• Divide zesty roast veggie and baby kale couscous between bowls. Top with caramelised onion and garlicky chicken. • Drizzle over Italian truffle mayonnaise. Serve with any remaining lemon wedges. Enjoy!