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Spiced Chicken Strips & Roast Veggie Couscous

Spiced Chicken Strips & Roast Veggie Couscous

with Creamy Dill & Parsley Dressing

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Colourful, nutritious and flavoursome - these are just a few of the ways we can describe this amazing veggie-loaded couscous. Topped with lightly spiced chicken and herbed yoghurt, your insides will love it just as much as your tastebuds do.

Allergens:MilkGlutenTree NutsEggs

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

kumara

1

parsnip

1

beetroot

2 clove

garlic

1 bag

baby spinach leaves

1 bunch

mint

1 sachet

Aussie spice blend

1 packet

chicken breast strips

1 sachet

chicken-style stock powder

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)

1 packet

dill & parsley mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

15 g

butter

(ContainsMilk)

¾ cup

water (for the couscous)

1 tsp

water (for the dressing)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3770 kJ
Fat50 g
of which saturates9.9 g
Carbohydrate65.3 g
of which sugars15.9 g
Dietary Fibre0 g
Protein47 g
Cholesterol0 mg
Sodium748 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara, parsnip and beetroot (all unpeeled) into 1cm chunks. Place the kumara, parsnip, beetroot and a drizzle of olive oil on an oven tray lined with baking paper. Season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork. TIP: If your oven tray is crowded, divide between two trays.

2

While the veggies are roasting, finely chop the garlic. Roughly chop the baby spinach leaves. Pick and roughly chop the mint leaves. In a medium bowl, combine the Aussie spice blend with a good drizzle of olive oil. Add the chicken breast strips and toss to coat. Set aside.

3

In a medium saucepan, melt the butter and a small drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water (for the couscous) and the chicken-style stock powder and bring to the boil. Add the couscous, stir, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then add the mint (reserve a little for garnish) and season with pepper.

4

While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 3-4 minutes. Remove from the heat. TIP: Don’t worry if your chicken gets a little charred during cooking, it adds to the flavour!

5

While the chicken is cooking, combine the dill & parsley mayonnaise and water (for the dressing) in a small bowl.

6

Stir the roasted veggies and baby spinach through the couscous, then divide between bowls. Top with the spiced chicken strips and drizzle with the creamy dill and parsley dressing. Garnish with the toasted almonds and reserved mint.