Caramelised Onion & Double Feta Chicken
with Roast Veggie Couscous & Dill-Parsley Mayo
- Eggs
- Soy
- Milk
- Wheat
- Gluten
- Cashew
- Pine nut
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Couscous
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 packet
Parsley
1
Carrot
1
Parsnip
1
Lemon
Nutrition Values
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.
Custom Recipe: If you've doubled your chicken breast, cook in batches for the best results!
• 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!
