Greek-Style Chicken Bowl
with Veggie-Loaded Couscous & Garlic Yoghurt
Chicken and veggies can get a little tiresome, but we bet with this new twist, everyone at the table will be wanting a second helping. With flavours of garlic, a cooling yoghurt dolloped on top of an array of veggies and couscous, it can be confirmed that chicken and veggies are back in the good books!
This recipe is under 650kcal per serving.
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
2 clove
garlic
1 packet
couscous
(Contains Gluten(Wheat); )
1 sachet
Chicken-Style Stock Powder
½
lemon
1
tomato
1
cucumber
1 packet
baby leaves
1 packet
chicken breast
1 sachet
Garlic & Herb Seasoning
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
boiling water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. • In a medium bowl, add couscous and chicken-style stock powder. • Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. Roughly chop tomato, cucumber and baby spinach leaves. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken breast, garlic & herb seasoning and a drizzle of olive oil. Season with salt and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste. Set aside.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add the honey, tossing chicken to coat.
• Meanwhile, add tomato, cucumber, baby spinach to the couscous, along with lemon zest, a squeeze of lemon juice and a drizzle of olive oil. Stir to combine. Season with salt and pepper.
• Divide veggie-loaded couscous between bowls. • Top with Greek-style chicken and dollop with garlic yoghurt to serve. Enjoy!