HelloHero: Garlic-Herb Chicken, Halloumi & Veggie Couscous

Name: HelloHero: Garlic-Herb Chicken, Halloumi & Veggie Couscous with Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 320 g Chicken Thigh; 1 packet Couscous; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Beetroot; 1 packet Halloumi; 1 drizzle olive oil; ¾ cup water

with Yoghurt

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Add new worlds of flavour to your dinner with our garlic and herb seasoning! Here we've used it to coat succulent chicken thigh, served with halloumi, roasted veggies and couscous. It's definitely a meal to remember.

Tags:

Air Fryer Friendly

•Bestseller

Allergens:

Wheat

•Gluten

•Milk

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

Red Onion

320 g

Chicken Thigh

1 packet

Couscous

1 packet

Greek-Style Yoghurt

1 packet

Baby Leaves

1 sachet

Chicken-Style Stock Powder

Carrot

Beetroot

1 packet

Halloumi

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

Nutrition Values

Calories879 kcal

Energy (kJ)3680 kJ

Fat46.1 g

of which saturates23.4 g

Carbohydrate60.7 g

of which sugars18.4 g

Dietary Fibre8.4 g

Protein61.8 g

Sodium1860 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

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

• In a medium saucepan, combine 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 heat.
• Set aside until water is absorbed, 5 minutes.
• Just before serving, fluff up with a fork.

• Meanwhile, cut onion (see ingredients) and beetroot into small chunks.
• Roughly chop baby leaves.
• Set your air fryer to 200°C. Place onion, beetroot and peeled pumpkin pieces into the air fryer basket, drizzle with olive oil and season with salt and pepper. Cook for 10 minutes.
• Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. 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, 25-30 minutes

• Cut halloumi into 1cm slices. • Cut chicken thigh into 2cm strips. In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add chicken, season with salt and pepper and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to medium-high heat, with a drizzle of olive oil. When oil is hot, cook chicken, tossing, cooked through (when no longer pink inside), 3-4 minutes.

• Add roasted veggies and baby leaves to the couscous and stir to combine.
• Divide veggie couscous between bowls.
• Top with garlic-herb chicken.
• Drizzle with Greek-style yoghurt to serve. Enjoy