Quick Garlic-Herb Chicken & Capsicum Relish
with Israeli Couscous Salad & Feta
A fresh herby seasoning for a slice of chicken, it’s a match! Pair off this delightful combination of garlic aromas with a smoked capsicum relish to offset everything, including the cucumber couscous. Sprinkle in a bit of feta cheese to add a bite of salt and you’ve got one amazing group of flavours.
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 packet
Israeli Couscous
1
Cucumber
1
Tomato
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
baby leaves
½ packet
Cow's Milk Feta
(Contains Milk; May be present Cashew, Pine Nut. )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Instructions
• 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 a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return to the pan with a drizzle of olive oil.
• While couscous is boiling, slice cucumber into half-moons (see ingredients). Roughly chop tomato. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a small bowl, combine chicken and garlic & herb seasoning. Season with salt and pepper. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • To the pan with couscous, add cucumber, tomato, baby leaves and a drizzle of vinegar and olive oil. Season with salt and pepper. Crumble over feta and toss to combine.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide cucumber couscous salad between plates and top with garlic-herb chicken. • Sprinkle over flaked almonds. Serve with chargrilled capsicum relish. Enjoy!
