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Lemon & Herb Chicken Strips

Lemon & Herb Chicken Strips

with Couscous & Dill-Parsley Mayo

Family Friendly
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Zesty! Herby! Creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for chicken breast strips, while currants and carrot bring colour and flavour to the buttery couscous.

Tags:Kid Friendly
Allergens:EggsTree NutsMilkGluten

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

lemon

1 sachet

garlic & herb seasoning

1 packet

chicken breast strips

½

carrot

1

tomato

1 clove

garlic

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1 bag

mixed salad leaves

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

currants

(May be presentGluten, Peanuts, Sesame, Milk, Soy, Tree Nuts)

1 sachet

chicken-style stock powder

1 packet

couscous

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

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

10 g

butter

(ContainsMilk)

¾ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2779 kJ
Fat31.9 g
of which saturates6.8 g
Carbohydrate54 g
of which sugars15.7 g
Dietary Fibre0 g
Protein38.5 g
Cholesterol0 mg
Sodium1188 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Zest the lemon to get a pinch, then slice into wedges. In a large bowl, combine the garlic & herb seasoning, lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Add the chicken breast strips, season with salt and pepper and toss to coat. Set aside.

2

Grate the carrot (see ingredients), unpeeled. Roughly chop the tomato. Finely chop the garlic. In a small bowl, add the dill & parsley mayonnaise and season with salt and pepper. Set aside. In a medium bowl, combine the tomato and mixed salad leaves. Just before serving, add the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper, then toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.

3

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a second small bowl.

4

In a medium saucepan, melt the butter and a drizzle of olive oil over a medium-high heat. Add the garlic and carrot and cook until fragrant, 1 minute. Add the water, currants and the chicken-style stock powder and bring to the boil. Add the couscous, stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork, then add a generous squeeze of lemon juice and season with salt and pepper. Set aside, uncovered.

5

While the couscous is cooking, return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, cook the chicken, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: Don't worry if your chicken gets a little charred during cooking – it adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

6

Divide the carrot couscous and tomato salad between plates. Top with the lemon and herb chicken strips. Spoon over any chicken resting juices and drizzle over the dill-parsley mayo. Top with the toasted almonds. Serve with any remaining lemon wedges.