Garlicky Chicken & Baby Kale Couscous
with Caramelised Onion & Pesto Dressing
We're predicting a flurry of excitement when this delectable creation hits the table! With a topping of caramelised onion and crumbly cheese, it's got flavour to burn, and we've added wholesome roasted veggies and couscous to seal the deal.
This recipe is under 650kcal per serving.
Due to local availability, we’ve replaced some of your ingredients. They may be a little different to what’s pictured, but just as delicious!
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
Ingredients
1
white turnip
1
carrot
pinch
Zesty Chilli Salt
½
lemon
½
Onion
1 packet
chicken thigh
1 sachet
Garlic & Herb Seasoning
1 packet
couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 bag
baby kale
1 packet
Italian Truffle Mayonnaise
(Contains Egg, Gluten; )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
2 tsp
water (for the onion)
1 tsp
brown sugar
15 g
butter
(Contains Milk; )
⅓ cup
boiling water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. Cut beetroot into small chunks. Cut carrot into bite-sized chunks. • Place veggies 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. • When the veggies are done, remove tray from oven and sprinkle over a pinch of zesty chilli salt.
• While the veggies are roasting, zest lemon to get a pinch and slice into wedges. Thinly slice onion (see ingredients). • In a medium bowl, combine chicken thigh, garlic & herb seasoning, a squeeze of lemon juice and a drizzle of olive oil and season. Set aside.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 5-6 minutes. Reduce the heat to medium. • Add the balsamic vinegar, water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a bowl.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook chicken, turning occasionally, until browned and cooked through, 14-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, place the couscous in a medium heatproof bowl, sprinkle over vegetable stock powder, then add the butter. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When the couscous is done, add baby kale, roasted veggies, lemon zest and a squeeze of lemon juice. Toss to combine.
• Divide zesty roast veggie and baby kale couscous between bowls. Top with caramelised onion and garlicky chicken. • Drizzle over Italian truffle mayonnaise. Serve with any remaining lemon wedges. Enjoy!