Nourishing Honey-Glazed Chicken Bowl
with Carrot Couscous & Lemon Yoghurt
Looking for a tasty midweek dinner option? This honey-glazed chicken is sure to pull through for you on hump day with a burst of sweetness to balance out tender chicken. Make it extra nourishing with a bed of carrot couscous to have you galloping into the weekend.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
carrot
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains: Gluten(Wheat); )
½
lemon
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
chicken breast
1 sachet
chermoula spice blend
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
¾ cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. • In a medium saucepan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook garlic paste and carrot, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
Little cooks: Help fluff up the couscous once the pan has cooled down!
• While the couscous is cooking, zest lemon to get a pinch and slice into wedges. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, chermoula spice blend, a drizzle of olive oil and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Remove pan from heat, then add remaining butter, the honey and a splash of water, tossing to coat.
• Slice chicken. Add spinach & rocket mix and a generous squeeze of lemon juice to the couscous. Season to taste. • Divide carrot couscous between bowls. Top with honey-glazed chermoula chicken. Dollop with lemon yoghurt. Serve with remaining lemon wedges. Enjoy!
