Easy Chimichurri Chicken, Chorizo & Veggie Couscous
with Tahini & Garlic Sauce
Sunset roast veggies, chorizo and chicken seasoned with chimichurri is a colourful combination of flavours. Dollop over a cooling serve of tahini garlic dip to finish off the dish. At the end of the rainbow is a reward of a beautiful veggie couscous topped with mouth-watering chicken.
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
parsnip
1 packet
Mild Chorizo
1 packet
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 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 sachet
Chimichurri Seasoning
1 packet
chicken breast
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, carrot and parsnip into small chunks. Cut mild chorizo into 1cm chunks. • Place veggies 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. • When the veggies have 15 minutes remaining, add the chorizo to the tray and roast until lightly browned and cooked through, 10-15 minutes.
• Meanwhile, add the water and chicken-style stock powder to a medium saucepan, then bring to the boil. • Add couscous and a drizzle of olive oil, then stir to combine, cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • In a small bowl, combine tahini and garlic dip.
• Cut chicken breast into 2cm-thick strips. • In a medium bowl, combine chimichurri seasoning and a drizzle of olive oil. Add chicken, season with salt and pepper and toss to coat. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until browned and cooked through, 3-4 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add roasted veggies and chorizo to the couscous and stir to combine. • Divide roast veggie and chorizo couscous between plates. Top with chimichurri chicken strips. • Drizzle over tahini-garlic sauce to serve and top with roasted almonds to serve. Enjoy!