Caribbean Chicken & Veggie Couscous Bowl

Name: Caribbean Chicken & Veggie Couscous Bowl with Charred Corn Salsa & Aioli
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 2 Garlic; 1 tin Sweetcorn; 1 packet Couscous; 320 g Chicken Breast; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Red Onion; 1 packet Garlic Aioli; 1 sachet Mild Caribbean Jerk Seasoning

with Charred Corn Salsa & Aioli

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The couscous is so fluffy that it’s cuddling the chicken in a warm hug. Let those flavours embrace you with Caribbean jerk seasoning, veggies with a zap of corn salsa and aioli drizzled over at the end.

We’ve replaced the sliced leek in this recipe with onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•High Protein

Allergens:

Wheat

•Gluten

•Eggs

•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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 tin

Sweetcorn

1 packet

Couscous

(Contains: Wheat, Gluten; )

320 g

Chicken Breast

1 sachet

Chicken-Style Stock Powder

Carrot

Red Onion

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

1 sachet

Mild Caribbean Jerk Seasoning

Nutrition Values

Energy (kJ)2220 kJ

Calories530 kcal

Fat15 g

of which saturates2 g

Carbohydrate53.6 g

of which sugars10 g

Dietary Fibre6.1 g

Protein43.9 g

Cholesterol0 mg

Sodium1320 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

•Large Non-Stick Pan

•Lid

•Medium Saucepan

Cooking Steps

PDF

• Boil the kettle.
• Thinly slice onion (see ingredients).
• Grate carrot.
• Finely chop garlic.
• Drain sweetcorn.
• In a medium bowl, combine mild Caribbean
jerk seasoning and a drizzle of olive oil. Add chicken and toss to coat.

• In a medium saucepan, heat the butter and a drizzle of olive oil over medium-high heat. • Cook carrot, leek and garlic, stirring, until softened, 4-5 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous, and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork, add a drizzle of olive oil and season to taste.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook sweetcorn until lightly charred, 4-5 minutes. Transfer to a small bowl. • To the charred corn, add a drizzle of white wine vinegar and olive oil. Season and toss to combine. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• Return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked through when it's no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Remove from heat, add the honey and toss chicken to coat.

• Stir carrot, onion and garlic through cooked
couscous.
• Divide veggie couscous between bowls. Top with
charred corn salsa and Caribbean chicken.
• Serve with garlic aioli. Enjoy!