Double Plum-Glazed Chicken & Roast Veggie Couscous
with Almonds & Lemon
We’re ready to pitch a dinner that will knock your socks off. Starting off, there’s a plum glaze, the real hero of the story that makes us fall madly in love with seared chicken. Let’s not forget the standout duo of pearl couscous and roast veggies, everyone knows them. It’s a five-star rating dinner that everybody will be hooked on.
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
beetroot
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½
lemon
2 packet
chicken breast
1 sachet
Herb & Mushroom Seasoning
1 packet
Plum Sauce
(Contains Soy; )
1 bag
Rocket leaves
1 sachet
Aussie Spice Blend
1 packet
Israeli couscous
(Contains Gluten; )
Not included in your delivery
1
olive oil
½ tbs
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle. • Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place veggies on a lined oven tray. Sprinkle over Aussie spice blend, drizzle with olive oil and toss to coat. • Spread out evenly and roast until tender, 20-25 minutes. • In the last 5 minutes, add flaked almonds to the side of the tray.
• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and return to the pan with a pinch of salt and a drizzle of olive oil.
• Slice lemon into wedges. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl combine chicken, herb & mushroom seasoning, a pinch of salt and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Return all chicken to the pan. • Remove pan from heat, then add plum sauce and the balsamic vinegar, turning chicken to coat.
TIP: The chicken is cooked when it's no longer pink inside.
• To the saucepan of couscous, add roasted veggies, rocket leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.
• Slice plum-glazed chicken steaks. • Divide roast veggie couscous between bowls. Top with plum-glazed chicken. Spoon over any remaining glaze from the pan. • Garnish with toasted almonds and serve with remaining lemon wedges. Enjoy!