Garlic-Herb Chicken & Capsicum Relish
with Israeli Couscous Salad & Feta
- Gluten
- Almond
- Milk
- Sulphites
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Pecan
- Traces of Pine Nut
- Macadamia
- Traces of Walnut
A fresh herby seasoning for a slice of fresh white chicken, it’s a match! Pair off this delightful combination of garlic aromas with a smoked capsicum relish to offset everything, including the cucumber couscous. Sprinkle in a bit of feta cheese to add a bite of salt and you’ve got one amazing group of flavours. *This recipe is under 650kcal per serving.*
Ingredients
1 packet
Pearl (Israeli) Couscous
(Contains: Gluten; )
1
Cucumber
1
Tomato
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains: Almond; )
1 packet
Baby Leaves
½ packet
Cow's Milk Feta
(Contains: Milk; May be present: Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut)
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.
• While couscous is boiling, slice cucumber into half-moons. Roughly chop tomato. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken and garlic & herb seasoning. Season with salt and pepper. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it's no longer pink inside.
• To the pan with couscous, add cucumber, tomato, baby leaves and a drizzle of vinegar and olive oil. Season with salt and pepper. Crumble over feta and toss to combine. • Divide cucumber couscous salad between plates. Top with garlic-herb chicken. • Sprinkle over almonds. Serve with chargrilled capsicum relish. Enjoy!
