Garlicky Herb Chicken & Cheesy Veg Couscous
with Lemon & Mayonnaise- Wheat
- Gluten
- Milk
- Eggs
It’s fragrant chicken sprinkled with herbs and garlic tonight and it’s calling our name. We’re going to answer to the call with a colourful couscous, popping with veggies and cheese. When they meet it will be an explosion of flavour.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Couscous
(Contains: Wheat, Gluten; )
320 g
Chicken Breast
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1 packet
Potato
1
Lemon
1
Beetroot
Not included in your delivery
1 drizzle
olive oil
¾ cup
water
2 tbs
Mayonnaise
(Contains: Eggs; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Cut potato and carrot into bite-sized chunks.
• Cut beetroot into 1cm chunks.
• Place veggies on a lined oven tray. Drizzle with olive oil and season with
salt and pepper. Toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, place your hand flat on top of each chicken breast and slice
through horizontally to make two thin steaks.
• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive
oil. Add chicken and turn to coat. Set aside.
• In a medium heatproof bowl, place couscous and the salt. Add the boiling
water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine.
• Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a fork and set aside.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat.
• Cook chicken in batches, until cooked through, 3-5 minutes (depending
on thickness).
• Meanwhile, cut lemon into wedges.
• To the couscous, add roasted veggies, grated Parmesan cheese, a squeeze of lemon juice and a drizzle of olive oil. Season to taste and stir to combine.
• Slice chicken.
• Divide Parmesan veggie couscous and garlicky herb chicken between bowls. Spoon over any resting juices.
• Top with the mayonnaise and serve with any remaining lemon wedges. Enjoy!
