Quick Crumbed Chicken & Lemony Veggie Couscous
with Garlic Yoghurt & Slivered Almonds
A golden and crunchy crumb on smooth dory fillet is the only way to go. It matches the bright and sunny couscous, tossed with roast veggies and there’s a zap of zest in this bowl too. Everything is shining and golden tonight!
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 packet
peeled pumpkin pieces
2 clove
garlic
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 packet
Slivered Almonds
(Contains Almond; )
1 sachet
barbecue seasoning
1 packet
Panko Breadcrumbs
(Contains Gluten(Wheat); )
1 packet
Chicken Breast Strips
½
Lemon
1 packet
baby leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
½ tsp
salt
1 tsp
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Slice carrot into half-moons. • Place carrot and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Finely chop garlic. • In a medium saucepan, heat 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 the heat. Set aside until the water has absorbed, 5 minutes. Fluff up with a fork.
• Meanwhile, in a shallow bowl, combine the salt, plain flour and barbecue seasoning, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken breast strips first in flour mixture, followed by the egg and finally the breadcrumbs. • Return the frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed chicken until golden, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, cut lemon into wedges. Roughly chop baby leaves. • Add roasted veggies, baby leaves, a squeeze of lemon juice and a drizzle of olive oil to the couscous. Stir to combine and season to taste. • Divide lemony veggie couscous between bowls. • Top with crumbed chicken strips and garnish with toasted almonds. • Serve with a dollop of garlic dip and any remaining lemon wedges. Enjoy!