HelloHero: Chicken Strips & Rainbow Couscous
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HelloHero: Chicken Strips & Rainbow Couscous

HelloHero: Chicken Strips & Rainbow Couscous

with Dill & Parsley Mayonnaise

This bright and flavourful meal features tender chicken thigh in an easy spice blend, with pops of carrot and green leaves stirred through fluffy couscous. Sit back and enjoy this delicious delight with a dollop of herby mayo on top.

Tags:
Kid Friendly
•Over 30g protein
•Climate Superstar
•Bestseller
Allergens:
Milk
•Gluten(Wheat)
•Egg
•Soy

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

½

carrot

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 sachet

Chicken-Style Stock Powder

1 packet

Couscous

(Contains Gluten(Wheat); )

1 packet

Chicken Thigh

1 sachet

Kiwi Spice Blend

1

tomato

1 packet

baby leaves

1 packet

Dill & Parsley Mayonnaise

(Contains Egg, Soy; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¾ cup

water

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)4293 kJ
Calories1026 kcal
Fat52.9 g
of which saturates33.3 g
Carbohydrate82 g
of which sugars13.9 g
Dietary Fibre7.3 g
Protein53.3 g
Sodium1671 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

•Medium Saucepan
•Lid
•Large Frying Pan

Instructions

1
1

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

TIP: Cover the pan with a lid if the garlic paste starts to spatter!

2
2

• While the couscous is cooking, cut chicken thigh into 1cm strips. • In a large bowl, combine Kiwi spice blend and a splash of water. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips in batches, tossing occasionally, until browned and cooked through (when no longer pink inside), 3-4 minutes. Set aside.

3
3

• Meanwhile, remove lid from couscous and allow to cool. • Roughly chop tomato and baby leaves. • In a second large bowl, combine carrot couscous, tomato, baby leaves and a drizzle of vinegar and olive oil. Season to taste.

TIP: Combine the veggies and couscous in the saucepan to save on washing dishes!

4
4

• Divide rainbow couscous between bowls, then top with chicken strips. • Dollop with dill & parsley mayonnaise to serve. Enjoy!