Chimichurri Chicken & Veggie Couscous
with Tahini & Garlic Sauce
Add tonnes of flavour to your dinner with our new chimichurri seasoning! Herby and with a hint of spice, we've used it to coat succulent chicken strips. Served with roasted veggies and couscous, it's definitely a meal to remember.
This recipe is under 650kcal per serving.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced baby spinach with leek, which may be a little different to what’s pictured. Don’t worry, your recipe will be 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
beetroot
1
carrot
1
leek
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
tahini
(Contains Sesame; )
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chimichurri Seasoning
1 packet
Chicken Drumstick Fillet
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut beetroot and carrot into small chunks. Thickly slice white and light green parts of leek. • Place beetroot, carrot and leek 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 a medium saucepan, add the water and chicken-style stock powder and bring to the boil. • Add couscous and a drizzle of olive oil, then stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Meanwhile, combine tahini and garlic dip in a small bowl. Stir to combine and set aside.
• Cut boneless chicken drumsticks into 2cm strips. In a medium bowl, combine chimichurri seasoning and a drizzle of olive oil. Add chicken, season and toss to coat. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing, until browned and cooked through, 3-4 minutes.
• Add roasted veggies and baby spinach to the couscous and stir to combine. • Divide roast veggie couscous between plates and top with chimichurri chicken strips. • Drizzle over tahini-garlic sauce to serve.