Chicken is truly the king of cheeses, don’t you think? Salty, squeaky and pan-fried to golden deliciousness, it’s always a winner. Tonight, we’re adding lemon and honey for sweet and tangy goodness. And for something extra special, we’ll serve it alongside a bejewelled couscous, with vibrant carrot and sweet currants speckled throughout.
We’ve added sliced leek to this recipe. It may be a little different to what’s pictured, but just as delicious!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
1 sachet
Vegetable Stock Powder
320 g
Chicken Breast Strips
1 sachet
Dried oregano
1
Carrot
1 packet
Couscous
(Contains: Wheat, Gluten; )
1
Lemon
1 packet
Mixed Salad Leaves
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat. )
2
Radish
1 packet
Leek
1 drizzle
olive oil
1 tsp
honey
¾ cup
water
• Grate carrot (see ingredients). Thinly slice radish. Zest lemon to get a pinch, then slice into wedges. • In a small bowl, combine dried oregano (see ingredients), lemon zest, a squeeze of lemon juice and the honey.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot, and cook, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous and currants, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side. • Remove from heat, and add honey-lemon mixture, turning to coat, until fragrant, 1-2 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• While chicken is cooking, in a large bowl, combine radish, mixed salad leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Divide jewelled couscous and garden salad between bowls. Top with lemony chicken. • Drizzle over dill & parsley mayonnaise. Serve with any remaining lemon wedges. Enjoy!