Quick Double Herby Chicken & Cheesy Veggie Couscous
with Lemon Mayo Drizzle
Tonight, we’ve got fragrant chicken sprinkled with herbs and garlic and it’s calling our name. We’re going to answer that call with a colourful couscous, popping with veggies and a sprinkling of Parmesan cheese. When it all combines, you’re in for an explosion of flavour!
We’ve replaced the couscous in this recipe with pearl couscous due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
parsnip
1
carrot
2 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 sachet
Chicken-Style Stock Powder
1 packet
Israeli couscous
(Contains Gluten; )
½
lemon
1 packet
Mayonnaise
1 packet
baby leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut parsnip and carrot into 2cm chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly and roast until tender, 15-20 minutes.
• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 mintues. • Add the water and chicken-style stock powder. Bring to the boil, then cook, uncovered on medium-high heat. stirring occasionally until tender and the water is absorbed, 10-12 minutes. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken and garlic & herb seasoning. Drizzle with olive oil and toss to coat.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook chicken in batches, until cooked through (when no longer pink inside), 3-5 minutes (depending on thickness). • Cut lemon into wedges. In a small bowl, combine mayonnaise and a squeeze of lemon juice. Roughly chop baby leaves. • Add baby leaves,roasted veggies and grated Parmesan cheese to the couscous. Season and stir to combine.
• Slice chicken. • Divide cheesy veggie couscous between bowls. • Top with garlic and herb chicken. Pour over any resting juices. • Drizzle over lemon mayo and serve with any remaining lemon wedges. Enjoy!