Cherry-Glazed Chicken & Winter Veggie Couscous
with Roasted Almonds
Let this cherry red glaze get you into a festive spirit while it coats tender chicken breast and accompanies a filling bed of Israeli couscous. And all tossed with warm roasted veggies to bring further richness to the dish, you’ll be singing songs of delight after every bite.
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
Ingredients
1
white turnip
1
carrot
1
beetroot
1 packet
chicken breast
1 sachet
Herb & Mushroom Seasoning
1 packet
Cherry Sauce
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½
lemon
1 sachet
Aussie Spice Blend
1 packet
Israeli couscous
(Contains Gluten; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut white turnip and carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, heat a large saucepan over mediumhigh heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a pinch of salt and a drizzle of olive oil.
• While the couscous is cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil. Add chicken and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat, add cherry sauce and a splash of water. Turn chicken to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, roughly chop roasted almonds. Slice lemon into wedges. • To the saucepan with couscous, add roasted veggies, a generous squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
• Slice the chicken. • Divide winter veggie couscous between plates. Top with cherry-glazed chicken. Spoon over any remaining glaze. • Garnish with roasted almonds and serve with any remaining lemon wedges. Enjoy!