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Quick Golden Chicken Strips

Quick Golden Chicken Strips

with Carrot Couscous & Dill-Parsley Yoghurt

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This ModOz-inspired meal features classic Aussie spices in an easy marinade for tender chicken breast, while carrot and parsley bring colour and flavour to couscous. Sit back and enjoy this delicious delight from your friends across the ditch.

Tags:QuickKid Friendly
Allergens:MilkGlutenEggs

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

carrot

1

tomato

1

cucumber

1 bunch

parsley

1 sachet

chicken-style stock powder

1 packet

couscous

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

1 packet

chicken breast

1 packet

dill & parsley mayonnaise

(ContainsEggs)

2 clove

garlic

1 sachet

Aussie spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¾ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2828 kJ
Fat36.2 g
of which saturates10.8 g
Carbohydrate50.3 g
of which sugars10.7 g
Protein40.1 g
Sodium1293 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Grate the carrot (see ingredients). Finely chop the garlic. Roughly chop the tomato, cucumber and parsley leaves.

2

In a medium saucepan, melt the butter with a drizzle of olive oil over a medium-high heat. Cook the carrot until softened, 2-3 minutes. Add the garlic and cook, stirring, until fragrant, 1 minute. Add the water and chicken-style stock powder, then bring to the boil. Add the couscous, stir to combine, then cover with a lid and remove from the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.

3

Cut the chicken breast into 1cm strips. In a large bowl, combine a drizzle of water and the Aussie spice blend. Add the chicken and toss to coat.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken strips in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Transfer to a plate. TIP: The chicken is cooked through when it's no longer pink inside.

5

While the chicken is cooking, combine the Greek-style yoghurt and dill & parsley mayonnaise in a small bowl. Season to taste and set aside. In a second large bowl, combine the carrot couscous, tomato, cucumber and 1/2 the parsley. Season to taste. TIP: Add the veggies to the couscous in the saucepan to save on washing up!

6

Divide the carrot couscous between plates and top with the golden chicken strips. Garnish with the remaining parsley and spoon over the dill-parsley yoghurt.