Caramelised Onion & Double Feta Chicken
with Roast Veggie Couscous & Dill-Parsley Mayo
It’s a race to see which of these two will be the star of our couscous and chicken dish tonight. First up to the line is caramelised onions, sweet and sticky, they are a crowd favourite. Competing against them is feta, this salty and crumbly cheese can elevate any dish. The results are in - and it’s a draw, both are winners tonight!
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
parsnip
1
carrot
½
lemon
1
Brown Onion
2 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
1 packet
couscous
(Contains: Gluten(Wheat); )
1 sachet
vegetable stock powder
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 bag
parsley
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
1 tsp
brown sugar
20 g
butter
(Contains: Milk; )
1 packet
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut parsnip and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, zest lemon to get a pinch and slice into wedges. Thinly slice onion. • In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken breast, season and turn to coat. 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 heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl. • Boil the kettle.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook chicken in batches until browned, 2 minutes each side. • Transfer chicken to a second lined oven tray, then top with the caramelised onion and crumble over feta (see ingredients). • Bake until cooked through, 10-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, place couscous, vegetable stock powder and the butter in a medium heatproof bowl. Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside. • When couscous is done, add roasted veggies, lemon zest and a squeeze of lemon juice. Season and toss to combine.
• Divide the roast veggie couscous between plates. • Top with the caramelised onion and feta chicken. • Drizzle with dill & parsley mayonnaise and tear over parsley. • Serve with any remaining lemon wedges. Enjoy!
