Creole Chicken & Roast Veggie Couscous

Name: Creole Chicken & Roast Veggie Couscous with Toasted Almonds & Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 olive oil; 1 carrot; 1 parsnip; 1 bag baby spinach leaves; 2 tsp brown sugar; ¼ tsp salt; 1 packet flaked almonds; 20 g butter; ¾ cup water; 1 sachet Chicken-Style Stock Powder; 1 packet couscous; 1 packet Garlic Dip; 1 Brown Onion; 1 packet chicken breast; 2 clove garlic; 1 sachet Creole spice blend

with Toasted Almonds & Garlic Dip

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Creole spices, brown sugar and lemon combine to give chicken an irresistible flavour boost. Perched on a bed of tender roast veggies and fluffy couscous, then topped with a garlicky sauce, this has something for everyone.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Almond

•Milk

•Gluten(Wheat)

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 Time

DifficultyEasy

Ingredients

Serving amount

carrot

parsnip

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains: Almond; )

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains: Gluten(Wheat); )

1 packet

Garlic Dip

(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond. )

Brown Onion

1 packet

chicken breast

2 clove

garlic

1 sachet

Creole spice blend

Not included in your delivery

olive oil

2 tsp

brown sugar

¼ tsp

salt

20 g

butter

(Contains: Milk; )

¾ cup

water

Nutrition Values

Energy (kJ)3164 kJ

Fat40.2 g

of which saturates9.5 g

Carbohydrate56.7 g

of which sugars11.1 g

Protein42.8 g

Sodium1594 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Medium Pan

•Lid

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut onion, carrot and parsnip into bite-sized chunks. • Place 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, 20-25 minutes.

• Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine Creole spice blend, the brown sugar, the salt and a drizzle of olive oil. • Add chicken and turn to coat.

• Heat a large frying pan over medium-high heat. Toast flaked almonds until golden, 2-3 minutes. Transfer to a plate. • Return the pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. Remove from heat.

TIP: The chicken is cooked through when it's no longer pink inside.

TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!

• While the chicken is cooking, melt the butter in a medium saucepan 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, then cover with a lid and remove from heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• When the couscous is done, add roasted veggies and baby spinach to the couscous. Stir to combine and season to taste.

• Slice Creole chicken. • Divide roast veggie couscous between bowls. Top with chicken, spooning over any resting juices. • Garnish with toasted almonds and serve with garlic dip. Enjoy!