Double Crumbed Chicken & Citrusy Roast Veggie Couscous
with Garlic Yoghurt & Slivered Almonds
A golden and crunchy crumb on chicken is the only way to eat chicken. 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!
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
1 packet
Slivered Almonds
(Contains Almond; )
2 clove
garlic
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Aussie Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
2 packet
chicken breast strips
½
lemon
1 packet
baby spinach 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
Instructions
• 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 plate.
• 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.
• In a shallow bowl, combine the salt, plain flour and Aussie spice blend, 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 the oil is hot, cook chicken in batches, until golden and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.
• Meanwhile, cut lemon into wedges. Roughly chop baby spinach leaves. • Add roasted veggies, baby spinach, a squeeze of lemon juice and a drizzle of olive oil to the couscous. Stir to combine and season to taste. • Divide lemony roast veggie couscous between bowls. Top with crumbed chicken strips. • Garnish with toasted almonds. Serve with garlic dip and any remaining lemon wedges. Enjoy!