Double Mediterranean Chicken & Broccoli Couscous Bowl
with Herby Mayonnaise & Chilli Flakes
- Eggs
- Soy
- Wheat
- Gluten
Ingredients
2
Garlic
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Garlic & Herb Seasoning
1 packet
Couscous
(Contains: Wheat, Gluten; )
1 sachet
Chilli Flakes
1 packet
Baby Spinach Leaves
600 g
Diced Chicken
1
Broccoli
1 sachet
Chicken-Style Stock Powder
1
Courgette
Nutrition Values
Cooking Steps
If you've doubled your diced chicken, flavour in a large bowl.
-------------------------------CCM TEXT---------------------------- • Finely chop garlic. Thinly slice courgettte into half-moons. Cut any larger broccoli florets in half. • In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add diced chicken and toss to combine.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook broccoli florets and courgette, tossing, until tender, 6-7 minutes. • Add garlic and cook until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
Cook chicken in batches for best results.
---------------------------------------CCM TEXT---------------------------------- • Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Remove pan from heat, add the honey and turn chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the couscous, add baby leaves, a drizzle of white wine vinegar and season with salt and pepper to taste. • Divide broccoli couscous between bowls. Top with Mediterranean chicken. • Drizzle over dill & parsley mayonnaise. Garnish with a pinch of chilli flakes (if using). Enjoy!
