Get ready for some flavour combinations because there are some all-time favourites in this meal. Chermoula seasoned chicken is always very tasty but let's try roasting it with cheese for a winning blend of flavours. Serve with a rocket, radish and couscous for a perfectly paired dinner.
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
chermoula spice blend
Greek salad cheese/feta cheese(ContainsMilk)
couscous(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)
chicken-style stock powder
red wine vinegar
• Preheat oven to 220°C/200°C fan-forced. Thinly slice radish. Roughly chop tomato. • Cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. In a medium bowl, combine chermoula spice blend, chicken and a drizzle of olive oil. • Place chicken on a lined oven tray and top with crumbled Greek salad cheese. Drizzle with the honey and olive oil, and roast until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is roasting, boil the kettle. In a medium bowl, place 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.
• To the couscous, add radish, tomato, rocket leaves, a drizzle of red wine vinegar and olive oil. Season. Stir to combine.
• Divide chermoula and cheese topped chicken and tomato and radish couscous between plates. Drizzle Greek-style yoghurt over couscous.