HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon & Herb Chicken Strips
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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

garlic & herb seasoning

1 packet

chicken breast strips





1 clove


1 packet

dill & parsley mayonnaise


1 bag

mixed salad leaves

1 packet

flaked almonds

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

1 packet


1 sachet

chicken-style stock powder

1 packet


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

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

10 g



¾ cup


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.