Chicken & Honey-Roasted Kumara Couscous

Name: Chicken & Honey-Roasted Kumara Couscous with Aioli & Toasted Almonds
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Walnuts; 1 Kumara; 1 Capsicum; 1 packet Couscous; 320 g Chicken Breast; 1 packet baby leaves; 1 sachet Classic Roast Seasoning; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 packet Garlic Aioli

with Aioli & Toasted Almonds

Get up to $175 off

Allergens:

Tree nuts

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Walnuts

(Contains: Tree nuts; May be present: Gluten, Milk, Tree nuts, Sesame, Soy. )

Kumara

Capsicum

1 packet

Couscous

(Contains: Wheat, Gluten; )

320 g

Chicken Breast

1 packet

baby leaves

1 sachet

Classic Roast Seasoning

1 sachet

Chicken-Style Stock Powder

Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy; )

Nutrition Values

Calories611 kcal

Energy (kJ)2560 kJ

Fat22 g

of which saturates2.6 g

Carbohydrate55.1 g

of which sugars12.6 g

Dietary Fibre6 g

Protein46.5 g

Sodium1160 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. Peel and cut kumara into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Add a splash of water to the tray. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, add the honey to the veggies, then return to the oven and roast until golden.

• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. Cut chicken breast into 2cm chunks. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, season with salt and toss to coat. Set aside. • Heat a large frying pan over medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.

• In a medium saucepan, heat the butter over medium-high heat. Cook garlic until fragrant, 1 minute. • 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.

• While the couscous is cooking, return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through, 6-7 minutes.

• To the couscous, add the roasted veggies, baby spinach and a drizzle of olive oil. Toss gently to combine and season to taste.

• Divide honey-roasted kumara and veggie couscous between bowls. Top with spiced chicken and garlic aioli. • Garnish with toasted almonds to serve. Enjoy!