Cherry-Glazed Chicken & Veggie Pearl Couscous
with Almonds & Lemon
We’re ready to pitch a dinner that will knock your socks off. Starting off, there’s a plum glaze, the real hero of the story that makes us fall madly in love with seared chicken. Let’s not forget the standout duo of pearl couscous and roast veggies, everyone knows them. It’s a five-star rating dinner that everybody will be hooked on. It's like Christmas came early!
This recipe is under 650kcal per serving.
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
Ingredients
1
Carrot
1 packet
Diced Beetroot
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Pearl (Israeli) Couscous
(Contains Gluten; )
½
lemon
1 packet
chicken breast
1 sachet
Herb & Mushroom Seasoning
1 packet
Cherry Sauce
1 packet
baby leaves
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Boil the kettle. Cut carrot into bite-sized chunks. • Set your air fryer to 200°C. Place carrot and diced beetroot into the air fryer basket and drizzle over olive oil. Sprinkle over garlic & herb seasoning and cook for 10 minutes. • Shake the basket, add flaked almonds, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240ºC/220ºC fan-forced. Prep veggies as above. Place veggies on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly and roast until tender, 20-25 minutes. In the last 5 minutes, add flaked almonds to the tray.
• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until couscous is tender, 10-12 minutes. • Drain couscous and return to the pan with a pinch of salt and a drizzle of olive oil.
• Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil. Add chicken, turn to coat.
• 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 cherry sauce, turning chicken to coat.
TIP: Chicken is cooked when it's no longer pink inside.
• Add roasted veggies, baby leaves, a generous squeeze of lemon juice and a drizzle of olive oil to the couscous. Season with salt and pepper then gently toss to combine.
• Slice cherry-glazed chicken steaks. • Divide veggie couscous between plates. • Top with cherry-glazed chicken. Spoon over any remaining glaze from the pan. • Serve with remaining lemon wedges. Enjoy!