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Easy Yoghurt Chicken & Couscous Salad

Easy Yoghurt Chicken & Couscous Salad

with Roasted Almonds

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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.

Tags:Easy
Allergens:MilkGlutenTree Nuts

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red onion

1 packet

chicken breast

1 packet

Greek-style yoghurt

(ContainsMilk)

1 sachet

Nan's special seasoning

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

chicken-style stock powder

1

cucumber

1

tomato

1 bag

rocket leaves

1 packet

roasted almonds

(ContainsTree NutsMay be presentPeanuts, Sesame, Milk, Soy, Gluten)

Not included in your delivery

1

Olive Oil

¾ cup

boiling water

drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2391 kJ
Fat18.1 g
of which saturates3.5 g
Carbohydrate52.8 g
of which sugars11.6 g
Protein50.5 g
Sodium991 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.