Pan-Seared Chicken & Veggie Couscous

Name: Pan-Seared Chicken & Veggie Couscous with Lemon Yoghurt Drizzle
Total time: 35 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 parsnip; 1 beetroot; 1 Brown Onion; 1 sachet vegetable stock powder; ½ lemon; 1 packet chicken breast; 1 bag herbs; 1 sachet Turkish Sumac Seasoning; 1 packet Israeli couscous; 1 packet Greek-Style Yoghurt

with Lemon Yoghurt Drizzle

Get up to $175 off

It’s chicken tonight and on the menu we have luxurious chicken breast, seared and drizzled with a zappy lemon yoghurt. Let’s not stop there though, toss the roast sumac seasoned veggies through an Israeli couscous to elevate the dish with flavour and nutrition. You will want your chicken like this for every meal.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Gluten

•Milk

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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

parsnip

beetroot

Brown Onion

1 sachet

vegetable stock powder

lemon

1 packet

chicken breast

1 bag

herbs

1 sachet

Turkish Sumac Seasoning

1 packet

Israeli couscous

(Contains: Gluten; )

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2848 kJ

Fat32 g

of which saturates6.3 g

Carbohydrate59.7 g

of which sugars18.3 g

Protein40.2 g

Sodium744 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.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

•Large Pan

Cooking Steps

Preheat oven to 220°C/200°C fan-forced. Cut parsnip into bite-sized chunks. Cut beetroot into small chunks. Cut onion into wedges. Place parsnip, beetroot and onion on a lined oven tray. Drizzle with olive oil and sprinkle over Turkish sumac seasoning. Season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes.

Meanwhile, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return couscous to the saucepan with a drizzle of olive oil. Fluff up with a fork.

While the couscous is cooking, zest lemon to get a pinch, then slice into wedges. In a small bowl, combine Greek-style yoghurt and a generous squeeze of lemon juice. Season to taste.

Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

To the couscous, combine roasted veggies, lemon zest and a drizzle of olive oil. Season with pepper.

Divide veggie couscous between bowls. Top with pan-seared chicken. Drizzle over lemon yoghurt and tear over herbs. Serve with any remaining lemon wedges.