Honey-Glazed Chicken & Roast Veggie Couscous

Name: Honey-Glazed Chicken & Roast Veggie Couscous with Mint Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: 1 olive oil; 1 carrot; 1 Brown Onion; 1 bag mint; 1 tsp honey; 1 packet couscous; 1 packet chicken breast; 1 white turnip; 20 g butter; 1 drizzle white wine vinegar; 2 clove garlic; 1 sachet vegetable stock powder; 1 packet Greek-Style Yoghurt; ¾ cup water

with Mint Yoghurt

Get up to $175 off

We’ve uncovered a real pearl for tonight’s dinner treat, a chicken coated in sweet honey on a cloud of couscous. This bowl will be a real stunner with a dollop of mint yoghurt to freshen up. What a find!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten(Wheat)

•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 Time

DifficultyMedium

Ingredients

Serving amount

carrot

Brown Onion

1 bag

mint

1 packet

couscous

(Contains: Gluten(Wheat); )

1 packet

chicken breast

white turnip

2 clove

garlic

1 sachet

vegetable stock powder

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

20 g

butter

(Contains: Milk; )

1 drizzle

white wine vinegar

¾ cup

water

Nutrition Values

Energy (kJ)2454 kJ

Fat23 g

of which saturates9.4 g

Carbohydrate55.8 g

of which sugars12.3 g

Protein43.1 g

Sodium650 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 Tray

•Baking Paper

•Medium Pan

•Lid

•Medium Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut carrot and turnip into small chunks. Slice onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes.

• Meanwhile, pick and thinly slice mint leaves. Finely chop garlic.

• In a small bowl, combine mint and Greek-style yoghurt. Season with salt and pepper. Set aside.

• When the veggies have 15 minutes remaining, heat a medium saucepan with a drizzle of olive oil over medium-high heat. Cook the butter, garlic and vegetable stock powder (see ingredients) and the water, until fragrant, 1-2 minutes. • Add the water and a generous pinch of salt and bring to the boil. Add couscous and stir to combine • Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork. Set aside.

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • When the chicken has 2 minutes left, spoon over the honey until well coated. Remove from heat. TIP: Chicken is cooked through when it is no longer pink inside.

• Add the roast veggies and a drizzle of white wine vinegar to couscous and toss to combine. Season. • Divide spiced couscous and roasted veggies between bowls. Top with honey-glazed chicken. • Dollop with mint yoghurt. Enjoy!