Honey-Garlic Chicken & Veggie Couscous

Name: Honey-Garlic Chicken & Veggie Couscous with Broccoli & Yoghurt
Total time: 25 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 1 packet Mixed Salad Leaves; 1 sachet Vegetable Stock Powder; 1 Red Onion; 1 sachet Garlic & Herb Seasoning; 1 packet Couscous; 320 g Chicken Breast; 1 packet Greek-Style Yoghurt; 1 Broccoli; 1 White Turnip

with Broccoli & Yoghurt

Get up to $175 off

Tags:

High Protein

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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 sachet

Vegetable Stock Powder

Red Onion

1 sachet

Garlic & Herb Seasoning

1 packet

Couscous

(Contains: Wheat, Gluten; )

320 g

Chicken Breast

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Broccoli

White Turnip

Nutrition Values

Calories489 kcal

Energy (kJ)2050 kJ

Fat6.1 g

of which saturates2 g

Carbohydrate51.2 g

of which sugars9.7 g

Dietary Fibre10.3 g

Protein53.7 g

Sodium939 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.

Cooking Steps

• Boil the kettle. Cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice onion (see ingredients). Peel turnip (see ingredients), then thinly slice into sticks. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, garlic & herb seasoning (see ingredients), a drizzle of olive oil and a pinch of salt.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and onion, stirring, until softened, 6-7 minutes. • Add vegetable stock powder and the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and bring to the boil. • Add couscous, then stir to combine. Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side. • Remove pan from heat, add the honey and turn chicken to coat.

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

• To the couscous, add mesculan, turnip and a drizzle of vinegar and olive oil. Season and toss to combine. • Divide veggie couscous salad between bowls. Top with garlic & herb chicken. • Dollop over Greek-style yoghurt to serve. Enjoy!