Dukkah-Crusted Chicken & Yoghurt

Name: Dukkah-Crusted Chicken & Yoghurt with Veggie-Loaded Currant Couscous
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 bag green beans; 1 carrot; 3 clove garlic; 1 packet chicken breast; 1 sachet dukkah; 1 packet Greek-Style Yoghurt; 20 g butter; 1 sachet Chicken-Style Stock Powder; 1 packet Currants; ¾ cup water; 1 packet couscous; 1 bag baby spinach leaves; drizzle white wine vinegar

with Veggie-Loaded Currant Couscous

Get up to $175 off

You can truly throw just about anything into a couscous and watch the magic happen, but we’re putting on a real show tonight with a slice of chicken, crusted in dukkah. Make sure not to miss our hidden trick with the currants (psst, they’re tossed in the couscous), they’re the closing act to go alongside the chicken.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Sesame

•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

1 bag

green beans

carrot

3 clove

garlic

1 packet

chicken breast

1 sachet

dukkah

(Contains: Sesame; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Currants

(May be present: Milk, Gluten, Soy. )

1 packet

couscous

(Contains: Gluten(Wheat); )

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

¾ cup

water

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)2204 kJ

Fat14.4 g

of which saturates3.7 g

Carbohydrate55.1 g

of which sugars13 g

Protein45.5 g

Sodium1002 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

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Trim and halve green beans. Grate the carrot. Finely chop garlic. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, dukkah, a drizzle of olive oil and a pinch of salt.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook half the garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.

• In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. • Cook green beans and carrot until tender, 2-3 minutes. • Add remaining garlic and cook until fragrant, 1 minute.

• Add chicken-style stock powder, currants and the water, then bring to the 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.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side. • Transfer to a plate and cover to keep warm.

• To the saucepan with the couscous, add baby spinach leaves and a drizzle of white wine vinegar. Season to taste. • Divide veggie-loaded currant couscous between plates. Top with dukkah-crusted chicken. • Dollop with garlic yoghurt to serve. Enjoy!