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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:Under 650kcalQuickQuick Prep
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 strips

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(ContainsEggs)

1 packet

Israeli couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

1.25 cup

boiling water

1 tsp

honey

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2282 kJ
Fat25.4 g
of which saturates3.9 g
Carbohydrate43.1 g
of which sugars6.7 g
Protein36.4 g
Sodium1666 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

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

4

• Divide Israeli couscous salad between bowls. • Top with Mediterranean honey chicken. • Drizzle over dill & parsley mayonnaise.