HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Pepper Chicken Strips
Lemon Pepper Chicken Strips

Lemon Pepper Chicken Strips

with Couscous & Dill-Parsley Mayo

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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 fluffy couscous.

This recipe is under 650kcal per serving.

Tags:Kid FriendlyUnder 650kcal
Allergens:Tree NutsGlutenEggs

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



2 sachet

lemon pepper spice blend

1 packet

chicken breast strips





1 clove


1 packet

flaked almonds

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

½ packet


1 sachet

chicken-style stock powder

1 packet


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

1 bag

salad leaves

1 packet

dill & parsley mayonnaise




Not included in your delivery

olive oil

1 tsp

balsamic vinegar

¾ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2582 kJ
Fat27.4 g
of which saturates4 g
Carbohydrate50.8 g
of which sugars13.3 g
Protein39.4 g
Sodium1182 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 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.