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Quick Mediterranean Honey Chicken

Quick Mediterranean Honey Chicken

with Israeli Couscous & Dill-Parsley Mayo

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Who doesn’t love the signature combo of honey and succulent chicken. With tender pearls of Israeli couscous to soak up all the flavour and a herby hit of dill-parsley mayonnaise, it'll make for a meal that you won’t be able to resist!

This recipe is under 650kcal per serving.

Tags:QuickUnder 650kcal
Allergens:EggsGluten

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

1

cucumber

1

tomato

1 sachet

chicken-style stock powder

1 packet

chicken breast

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1 packet

Israeli couscous

(ContainsGluten)

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2225 kJ
Fat23 g
of which saturates3.2 g
Carbohydrate41.9 g
of which sugars6.3 g
Protein39.6 g
Sodium1219 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Boil the kettle. Roughly chop cucumber and tomato. • In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add Israeli couscous and toast, stirring occasionally, until golden,1-2 minutes. Half-fill the saucepan with boiling water, then add chicken-style stock powder. • Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return couscous to the saucepan with a drizzle of olive oil.

2

• While the couscous is cooking, cut chicken breast into 2cm-thick strips. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes each side. • Remove from the heat, then add the honey and toss to coat.

3

• Add cucumber, tomato, baby spinach leaves and a drizzle of white wine vinegar and olive oil to the couscous and toss to coat.

4

• Divide Israeli couscous salad between plates. • Top with honey chicken. • Drizzle over dill & parsley mayonnaise to serve.