There’s nothing better than chicken that’s juicy on the inside and wonderfully charred with mild spices and yoghurt on the outside. That’s how we’re preparing our protein tonight, plus add a vibrant couscous salad to double down on all that flavour.
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
Nan's special seasoning
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
chicken-style stock powder
roasted almonds(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)
white wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Boil a kettle of water. Roughly chop the red onion. Place the onion, chicken breast, a tablespoon of Greek-style yoghurt, the Nan's special seasoning and a drizzle of olive oil on an oven tray lined with baking paper. Season and toss to coat. Bake until the chicken is cooked through and the onion is tender, 18-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, place couscous and chicken-style stock powder in a medium bowl. Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside, uncovered.
While the couscous is cooking, roughly chop the cucumber and tomato. When the couscous is done, add the tomato, cucumber, rocket leaves, a drizzle of white wine vinegar and a drizzle of olive oil to the couscous. Toss to combine and season to taste.
Roughly chop the roasted almonds. Divide the couscous salad between bowls. Top with the yoghurt chicken (plus any juices from the oven tray), onion, almonds and remaining yoghurt.