Creole Chicken & Roast Veggie Couscous

Name: Creole Chicken & Roast Veggie Couscous with Toasted Almonds & Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 packet Garlic Dip; 1 Red Onion; 1 packet Couscous; 320 g Chicken Breast; 1 packet baby leaves; 1 packet Flaked Almonds; 1 sachet Chicken-Style Stock Powder; 1 White Turnip; 1 Carrot; 1 sachet Mild Caribbean Jerk Seasoning

with Toasted Almonds & Garlic Dip

Get up to $175 off

Allergens:

Wheat

•Gluten

•Almond

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

Garlic Dip

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

Red Onion

1 packet

Couscous

(Contains: Wheat, Gluten; )

320 g

Chicken Breast

1 packet

baby leaves

1 packet

Flaked Almonds

(Contains: Almond; )

1 sachet

Chicken-Style Stock Powder

White Turnip

Carrot

1 sachet

Mild Caribbean Jerk Seasoning

Nutrition Values

Calories603 kcal

Energy (kJ)2520 kJ

Fat23.3 g

of which saturates2.5 g

Carbohydrate52.2 g

of which sugars10.1 g

Dietary Fibre6.6 g

Protein45.9 g

Sodium1390 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

See Air Fryer Tips (below)! • Preheat oven to 240°C/220°C fan-forced. • Cut onion into wedges. Cut carrot into bite-sized chunks. Peel white turnip, then cut into small 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.

Custom Recipe: If you’ve swapped to chicken breast, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Coat chicken in the spices as above.

Custom Recipe: Heat pan in the same way as above. Cook chicken until cooked through, 3-5 minutes each side.

• While the chicken is cooking, heat 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 plates. Top with chicken, spooning over any resting juices. • Garnish with toasted almonds and serve with garlic dip. Enjoy!