Quick Double Herby Chicken & Cheesy Veggie Couscous
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Double Herby Chicken & Cheesy Veggie Couscous

Quick Double Herby Chicken & Cheesy Veggie Couscous

with Lemon Mayo Drizzle

Tonight, we’ve got fragrant chicken sprinkled with herbs and garlic and it’s calling our name. We’re going to answer that call with a colourful couscous, popping with veggies and a sprinkling of Parmesan cheese. When it all combines, you’re in for an explosion of flavour!

Tags:
Quick Prep
Quick
Allergens:
Gluten
Milk

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

parsnip

1

carrot

2 packet

chicken breast

1 sachet

Garlic & Herb Seasoning

1 sachet

Chicken-Style Stock Powder

1 packet

couscous

(Contains Gluten; )

½

lemon

1 packet

Mayonnaise

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

¾ cup

water

sideBannerName

Nutrition Values

Energy (kJ)3456 kJ
Fat27.5 g
of which saturates6.7 g
Carbohydrate53.6 g
of which sugars9.8 g
Dietary Fibre8.4 g
Protein91 g
Sodium1466 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 Paper
Baking Tray
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip and carrot into 2cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly and roast until tender, 15-20 minutes.

2
2

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken and garlic & herb seasoning. Drizzle with olive oil and toss to coat. • In a medium saucepan, 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 is absorbed, 5 minutes. Fluff up with a fork.

3
3

• While couscous is cooking, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook chicken in batches, until cooked through, 3-5 minutes (depending on thickness). • Meanwhile, cut lemon into wedges. In a small bowl, combine mayonnaise and a squeeze of lemon juice. Roughly chop baby leaves. • Add baby leaves, roasted veggies and grated Parmesan cheese to the couscous. Season and stir to combine.

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

4
4

• Slice chicken. • Divide cheesy veggie couscous between bowls. Top with garlic and herb chicken. Pour over any resting juices. • Drizzle over lemon mayo and serve with any remaining lemon wedges. Enjoy!