Honey Chicken & Rainbow Couscous

Name: Honey Chicken & Rainbow Couscous with Feta & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 carrot; 1 beetroot; 2 clove garlic; 1 packet baby leaves; 1 packet Diced Chicken; 1 sachet Classic Roast Seasoning; 1 packet couscous; ¼ tsp salt; ¾ cup boiling water; 1 tsp honey; drizzle vinegar (balsamic or white wine); 1 packet Dill & Parsley Mayonnaise; ½ packet Cow's Milk Feta

with Feta & Dill-Parsley Mayo

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Experience the warmth of the Mediterranean with succulent, lightly spiced chicken and a colourful veggie-speckled couscous, bursting with vibrant flavours. With creaminess from a drizzle of herby mayo and a sprinkle of crumbly feta, every forkful is like a mini getaway.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Wheat

•Egg

•Soja

•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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

carrot

beetroot

2 clove

garlic

1 packet

baby leaves

1 packet

Diced Chicken

1 sachet

Classic Roast Seasoning

1 packet

couscous

1 packet

Dill & Parsley Mayonnaise

½ packet

Cow's Milk Feta

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

boiling water

1 tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutrition Values

Energy (kJ)2639 kJ

Calories631 kcal

Fat24.2 g

of which saturates5.6 g

Carbohydrate54.5 g

of which sugars17.1 g

Dietary Fibre8.9 g

Protein46.4 g

Sodium1463 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

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut carrot into bite-sized chunks. Cut beetroot into 1cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, boil the kettle. Roughly chop silverbeet. Finely chop garlic. • In a medium bowl, combine diced chicken, Aussie spice blend and a drizzle of olive oil in a small bowl.

• Place couscous and chicken-style stock powder in a medium heatproof 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.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook silverbeet until tender, 2-3 minutes. • Add garlic and cook until fragrant, 1 minute. Transfer to bowl with couscous.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add the honey and toss to coat.

TIP: Chicken is cooked through when it's no longer pink inside.

• To the bowl with couscous, add roast veggies and a drizzle of vinegar and olive oil. Season with salt and pepper to taste. • Divide roast veggie couscous between bowls. Top with chicken. • Drizzle over dill & parsley mayonnaise and crumble over feta. Enjoy!