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.
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
chicken-style stock powder
chicken breast strips
baby spinach leaves
dill & parsley mayonnaise(ContainsEggs)
Israeli couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
Aussie spice blend
white wine vinegar
• Boil a kettle of water. 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. Add boiling water (1 1/4 cups for 2 people / 2 1/2 cups for 4 people) and chicken-style stock powder. • Reduce the heat to medium and simmer, stirring occasionally, until couscous is tender and water has been absorbed, 10-12 minutes. Transfer to a large bowl.
• While couscous is cooking, combine Aussie spice blend and a drizzle of olive oil in a medium bowl. Add chicken breast strips 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 heat, then add honey and toss to coat.
• Add tomato, cucumber, baby spinach leaves and a drizzle of white wine vinegar and olive oil to couscous. Toss to coat.
• Divide Israeli couscous salad between bowls. • Top with Mediterranean honey chicken. • Drizzle over dill & parsley mayonnaise.