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Quick Chermoula & Cheese Topped Chicken

Quick Chermoula & Cheese Topped Chicken

with Tomato & Radish Couscous

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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.

Tags:Under 650kcalQuickEasy Prep
Allergens:MilkGluten

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

radish

1

tomato

1 sachet

chermoula spice blend

1 packet

chicken breast

1 packet

Greek salad cheese/feta cheese

(ContainsMilk)

1 packet

couscous

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 sachet

chicken-style stock powder

1 bag

rocket leaves

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

honey

¾ cup

water

1 drizzle

red wine vinegar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2156 kJ
Fat15.5 g
of which saturates7.2 g
Carbohydrate47.5 g
of which sugars9.5 g
Protein47.4 g
Sodium1320 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructions
Instructionsarrow up iconarrow up icon
1

• 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.

2

• 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.

3

• To the couscous, add radish, tomato, rocket leaves, a drizzle of red wine vinegar and olive oil. Season. Stir to combine.

4

• Divide chermoula and cheese topped chicken and tomato and radish couscous between plates. Drizzle Greek-style yoghurt over couscous.