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 rosemary roasted potato and garlicky greens to seal the deal.
This recipe is under 650kcal per serving.
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
garlic & herb seasoning
brown sugar(May be presentGluten, Milk, Peanuts, Sesame, Soy, Tree Nuts)
couscous(ContainsGlutenMay be presentMilk, Peanuts, Sesame, Soy, Tree Nuts)
vegetable stock powder
baby spinach leaves
Greek salad cheese/feta cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Cut the white turnip and carrot into 1cm chunks. Place the 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.
While the veggies are roasting, zest the lemon to get a pinch and slice into wedges. Thinly slice the red onion. In a medium bowl, combine the chicken thigh, garlic & herb seasoning, a squeeze of lemon juice, a drizzle of olive oil and season. Set aside.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the 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 a medium-high heat with a drizzle of olive oil. Cook the chicken until browned, 2 minutes each side. Transfer the chicken to a second lined oven tray, then top with the caramelised onion and crumble over the cheese. Bake until cooked through, 8-12 minutes. Meanwhile, boil the kettle.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, place the couscous in a medium heatproof bowl, then add the vegetable stock powder, the butter and boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people). Stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. When the couscous is done, add the baby spinach leaves, roasted veggies, lemon zest and a squeeze of lemon juice. Toss to combine.
Divide the roast veggie couscous between bowls. Top with the caramelised onion and crumbly cheese chicken. Serve with any remaining lemon wedges.