HelloHero: Crumbed Chicken & Veggie Couscous

Name: HelloHero: Crumbed Chicken & Veggie Couscous with Garlic Yoghurt & Slivered Almonds
Total time: 25 min
Yield: 2
Ingredients: 1 olive oil; 1 butter; 1 water; 1 salt; 1 plain flour; 1 egg; 1 Carrot; 1 Peeled Pumpkin Pieces; 1 Slivered Almonds; Garlic; 1 Chicken-Style Stock Powder; 1 Couscous; 1 Classic Roast Seasoning; 1 Panko Breadcrumbs; 1 Chicken Breast Strips; 1 Lemon; 1 baby leaves; 1 Garlic Dip

with Garlic Yoghurt & Slivered Almonds

Get up to $175 off

A golden and crunchy crumb on chicken is the only way to go. It matches the bright and sunny couscous, tossed with roast veggies and there’s a zap of zest in this bowl too. Everything is shining and golden tonight!

Tags:

Kid Friendly

•Bestseller

Allergens:

Milk

•Gluten

•Egg

•Almond

•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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Carrot

Peeled Pumpkin Pieces

Slivered Almonds

Garlic

Chicken-Style Stock Powder

Couscous

Classic Roast Seasoning

Panko Breadcrumbs

Chicken Breast Strips

Lemon

baby leaves

Garlic Dip

Not included in your delivery

olive oil

butter

water

salt

plain flour

egg

Nutrition Values

Energy (kJ)3977 kJ

Calories951 kcal

Fat46.9 g

of which saturates8.6 g

Carbohydrate81.2 g

of which sugars15.9 g

Dietary Fibre10 g

Protein56.4 g

Sodium1505 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 240°C/220°C fan-forced. Slice carrot into half-moons. • Place carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a plate.

• Finely chop garlic. • 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 the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, in a shallow bowl, combine the salt, plain flour and classic roast seasoning, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken breast strips first in flour mixture, followed by the egg and finally the breadcrumbs. • Return the frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate.

• Meanwhile, cut lemon into wedges. Roughly chop baby leaves. • Add roasted veggies, baby leaves, a squeeze of lemon juice and a drizzle of olive oil to the couscous. Stir to combine and season to taste. • Divide lemony veggie couscous between bowls. Top with crumbed chicken strips. • Garnish with toasted almonds. Serve with garlic dip and any remaining lemon wedges. Enjoy!