Garlicky Chicken & Root Veggie Couscous

Name: Garlicky Chicken & Root Veggie Couscous with Caramelised Onion & Pesto Dressing
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 white turnip; 1 carrot; ½ lemon; ½ Onion; 1 packet chicken thigh; 1 sachet Garlic & Herb Seasoning; 1 tbs balsamic vinegar; 2 tsp water; 1 tsp brown sugar; 1 packet couscous; 1 sachet vegetable stock powder; 15 g butter; ¾ cup boiling water; 1 packet Baby Leaves; 1 packet creamy pesto dressing

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 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.

Tags:

Air Fryer Friendly

•Over 30g protein

•Calorie Smart

•Climate Superstar

Allergens:

Gluten(Wheat)

•Milk

•Soy

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

lemon

Onion

1 packet

chicken thigh

1 sachet

Garlic & Herb Seasoning

1 packet

couscous

(Contains: Gluten(Wheat); )

1 sachet

vegetable stock powder

1 packet

Baby Leaves

1 packet

creamy pesto dressing

(Contains: Soy; )

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

water

1 tsp

brown sugar

15 g

butter

(Contains: Milk; )

¾ cup

boiling water

Nutrition Values

Energy (kJ)2675 kJ

Fat32.7 g

of which saturates9.5 g

Carbohydrate55.9 g

of which sugars12.6 g

Dietary Fibre7.4 g

Protein37.3 g

Sodium1274 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 air fryer to 200°C. Boil the kettle. Cut white turnip and carrot into bite-sized chunks. • In a medium bowl, combine turnip, carrot, season with salt and pepper and a drizzle of olive oil. • Place veggies evenly into air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Prep veggies as above and place on a lined oven tray. Spread out evenly, then roast until tender, 25-30 minutes.

• While the veggies are cooking, 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, 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's no longer pink inside.

• While the chicken is cooking, place couscous in a medium heatproof bowl, 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 leaves, roasted veggies, lemon zest and a squeeze of lemon juice. Toss to combine.

• Divide root veggie couscous between bowls. Top with garlic chicken (slice if preferred) and caramelised onion. • Drizzle over creamy pesto dressing. Serve with any remaining lemon wedges. Enjoy!