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 fluffy couscous.
This recipe is under 650kcal per serving.
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
lemon pepper spice blend
chicken breast strips
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
chicken-style stock powder
couscous(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)
dill & parsley mayonnaise(ContainsEggs)
Zest the lemon to get a pinch, then slice into wedges. In a large bowl, combine the lemon pepper spice blend, 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. Thinly slice the leek and radish. Finely chop the garlic.
Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
In a medium saucepan, heat a drizzle of olive
oil over a medium-high heat. Cook the carrot,
leek and garlic until softened and fragrant, 3 minutes. Add the water, currants (see ingredients) 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.
While the couscous is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken in batches until browned and cooked through, 3-4 minutes each side. TIP: Don't worry if your chicken gets a little charred during cooking, it adds to the flavour!
In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Add the radish and mixed salad leaves, season to taste and toss to coat. Divide the carrot couscous and radish salad between plates. Top with the lemon pepper chicken strips. Spoon over the dill & parsley mayonnaise. Sprinkle with the toasted almonds. Serve with any remaining lemon wedges.