Lemon & Herb Chicken Strips
with Couscous & Dill-Parsley Mayo
- Eggs
- Soy
- Almond
- Milk
- Gluten(Wheat)
- Milk
- Gluten
- Soy
- May contain traces of allergens
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.
Ingredients
½
lemon
1 sachet
Garlic & Herb Seasoning
1 packet
chicken breast strips
½
carrot
2
tomato
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 bag
salad leaves
1 packet
flaked almonds
(Contains: Almond; )
1 packet
Currants
(May be present: Milk, Gluten, Soy)
1 sachet
beef-style stock powder
1 packet
couscous
(Contains: Gluten(Wheat); )
1 clove
garlic
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
10 g
butter
(Contains: Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
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). Roughly chop the tomato. Finely chop the garlic. Set aside. In a medium bowl, add the tomato and mixed salad leaves. Set aside.
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 bowl.
In a medium saucepan, melt the butter and a drizzle of olive oil over a medium-high heat. Cook the garlic and carrot until fragrant, 1 minute. Add the water, currants and the beef-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.
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.
TIP: Don't worry if your chicken gets a little charred during cooking, it adds to the flavour!
Add the balsamic vinegar and a drizzle of olive oil to the salad. Season and toss to combine. Divide the carrot couscous and tomato salad between plates. Top with the lemon and herb chicken strips. Spoon over the dill & parsley mayonnaise. Garnish with the toasted almonds. Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the zesty lemon flavour and how well all components complemented each other when combined.
- Ease of prep: Many found this dish quick and simple to prepare, making it a great option for busy weeknights.
- Suggestions: Consider reducing the amount of carrot in the couscous and ensuring the chicken is cut thinly to prevent burning.
- Next-day meals: Some found the portion size a bit small, especially for the chicken; consider adding extra protein if needed.
- Couscous: The couscous was a hit, with many enjoying the addition of currants for sweetness and grated carrot for texture.
- Family-friendly: While adults generally loved it, some children found the lemon flavour too strong or disliked the couscous texture.
