Chicken & Honey-Roasted Veggie Couscous
with Aioli & Toasted Almonds
Our popular Aussie spice blend, with dried onion and garlic, instantly adds a rich, classic flavour to succulent chicken. Add sweet, honey-roasted veggies and creamy garlic aioli for a dish worth enjoying again and again.
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
Ingredients
1
carrot
1
white turnip
1 clove
garlic
1 bag
baby spinach leaves
1 packet
chicken breast
1 packet
flaked almonds
(Contains Almond; )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 sachet
Aussie Spice Blend
Not included in your delivery
olive oil
1 tsp
honey
15 g
butter
(Contains Milk; )
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Cut carrot and white turnip into bite-sized chunks. Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. In the last 5 minutes of cook time, add the honey to the veggies. Toss, return to the oven and bake until golden. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Preheat oven to 220°C/200°C fan-forced. Cut carrot and white turnip into bite-sized chunks. Peel and cut kumara into bite-sized chunks. Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Add a splash of water to the tray. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. In the last 5 minutes of cook time, add the honey to the veggies, then return to the oven and roast until golden.
Meanwhile, finely chop garlic. Roughly chop baby spinach leaves. Cut chicken breast into 2cm chunks. In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, season with salt and toss to coat. Set aside. Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
In a medium saucepan, melt the butter over medium-high heat. Cook garlic until fragrant, 1 minute. Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 6-7 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.
To the couscous, add roasted veggies, baby spinach and a drizzle of olive oil. Toss gently to combine and season to taste.
Divide honey-roasted veggie couscous between bowls. Top with spiced chicken and garlic aioli. Garnish with toasted almonds to serve.