Middle Eastern Chicken & Mint Sauce

Name: Middle Eastern Chicken & Mint Sauce with Veggie Brown Rice & Yoghurt
Total time: 40 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 2 Garlic; 1 packet Greek-Style Yoghurt; 1 packet baby leaves; g Beef Strips; 1 sachet Chicken-Style Stock Powder; 1 White Turnip; 1 Carrot; 1 packet Couscous; 1 sachet Chermoula Spice Blend; 320 g Chicken Breast Strips

with Veggie Brown Rice & Yoghurt

Get up to $175 off

Tags:

Dietitian Approved

Allergens:

Milk

•Wheat

•Gluten

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

baby leaves

Beef Strips

1 sachet

Chicken-Style Stock Powder

White Turnip

Carrot

1 packet

Couscous

(Contains: Wheat, Gluten; )

1 sachet

Chermoula Spice Blend

320 g

Chicken Breast Strips

Nutrition Values

Calories447 kcal

Energy (kJ)1870 kJ

Fat8.3 g

of which saturates2.8 g

Carbohydrate47.2 g

of which sugars9.1 g

Dietary Fibre6.3 g

Protein43.1 g

Sodium1070 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut white turnip and carrot into bite-sized chunks. Finely chop garlic. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat and roast until tender, 25-30 minutes.

• In a medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.

Custom Recipe: If you’ve swapped to chicken breast strips, flavour the chicken as above. Heat frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. Transfer to a plate.

• To the couscous, add roasted veggies, baby spinach leaves and a drizzle of white wine vinegar. Toss to combine. • Divide roast veggie couscous between bowls. Top with honey-glazed chermoula beef (plus any resting juices!). • Drizzle over garlic yoghurt to serve. Enjoy!