HelloHero: Garlic-Herb Chicken & Veggie Couscous

Name: HelloHero: Garlic-Herb Chicken & Veggie Couscous with Bacon & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: South American
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 320 g Chicken Thigh; 1 packet Couscous; 100 g Diced Bacon; 1 packet Greek-Style Yoghurt; 1 packet Baby Leaves; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 1 Beetroot; 1 drizzle olive oil; ¾ cup water

with Bacon & 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 roasted veggies and couscous. it's definitely a meal to remember.

This recipe is under 650kcal per serving.

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

100 g

Diced Bacon

1 packet

Greek-Style Yoghurt

1 packet

Baby Leaves

1 sachet

Chicken-Style Stock Powder

Carrot

Beetroot

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

Nutrition Values

Calories692 kcal

Energy (kJ)2900 kJ

Fat32.1 g

of which saturates10.2 g

Carbohydrate59.3 g

of which sugars17.3 g

Dietary Fibre8.3 g

Protein47.8 g

Sodium1400 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), beetroot and carrot into small chunks. Roughly chop baby leaves. • Set your air fryer to 200°C. Place onion, beetroot and carrot 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. • In the last 5 minutes of cook time, sprinkle with diced bacon. 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. Sprinkle over bacon in last 5 minutes.

• Meanwhile, 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. 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!