Honey-Glazed Chicken & Roast Veggie Couscous
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Honey-Glazed Chicken & Roast Veggie Couscous

Honey-Glazed Chicken & Roast Veggie Couscous

with Citrus Yoghurt

Can’t decide between sweet or savoury, don’t worry we couldn’t either so we combined it into one! Tender chicken is cooked in our Middle Eastern seasoning and then glazed in a layer of honey. You won’t have to worry about picking one flavour over the other again with this recipe under your belt.

This recipe is under 650kcal per serving.

Tags:
Over 30g protein
Under 650kcal
Climate Superstar
Allergens:
Milk
Gluten

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 Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

½

Onion

1

beetroot

1 packet

peeled pumpkin pieces

pinch

Zesty Chilli Salt

1 clove

garlic

½

lime

1 packet

baby leaves

1 packet

chicken breast

½ sachet

Middle Eastern Seasoning

1 sachet

beef-style stock powder

1 packet

couscous

(Contains Gluten; )

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

parsley

Not included in your delivery

olive oil

¼ tsp

salt

1 tbs

honey

1 tbs

butter

(Contains Milk; )

¾ cup

water

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Nutrition Values

Energy (kJ)2721 kJ
Fat18.6 g
of which saturates7.4 g
Carbohydrate69 g
of which sugars24.3 g
Dietary Fibre6.9 g
Protein52.9 g
Sodium1174 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan
Medium Pan
Lid

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Cut onion (see ingredients) into bite-sized chunks. Cut beetroot into 1cm chunks. • Place onion and beetroot 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, 25-30 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray. Roast until tender. • When veggies are done, sprinkle over zesty chilli salt (see ingredients).

TIP: If your oven tray is crowded, divide between two trays.

2
2

• While the veggies are roasting, finely chop garlic. Zest lime to get a pinch, then cut into wedges. Roughly chop baby leaves. • In a medium bowl, combine chicken breast, Middle Eastern seasoning (see ingredients), the salt and a drizzle of olive oil. Season with pepper, then turn to coat.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 12-14 minutes. • Add the honey and toss to coat, 1-2 minutes.

TIP: The chicken will char a little in the pan, this adds to the flavour! TIP: Chicken is cooked when it's no longer pink inside.

4
4

• While the chicken is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. • Add the water and beef-style stock powder and bring to the boil. • Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Add the roasted veggies, baby leaves and lime zest to the couscous and stir to combine. Season to taste.

5
5

• In a small bowl, combine Greek-style yoghurt and a squeeze of lime juice. Season to taste.

6
6

• Slice honey-glazed chicken. • Divide roast veggie couscous between bowls and top with chicken, spooning over any resting juices. • Drizzle with citrus yoghurt and tear over parsley. Serve with any remaining lime wedges. Enjoy!