HelloHero: Seared Chicken Strips & Rainbow Couscous
with Dill & Parsley Mayonnaise
This fresh and tasty meal features classic spices in an easy marinade for tender chicken breast, while carrot and greens bring colour and flavour to fluffy couscous. Sit back and enjoy this delicious meal that boasts every colour of the rainbow!
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
½
carrot
1 packet
Garlic Paste
(May be present Egg, Milk, Fish, Almond, Soy, Gluten, Sesame. )
1 sachet
Chicken-Style Stock Powder
1 packet
Couscous
(Contains Gluten(Wheat); )
1 packet
Chicken Thigh
1 sachet
Aussie Spice Blend
1 packet
baby leaves
1
Tomato
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¾ cup
water
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Grate carrot (see ingredients). • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot until softened, 2-3 minutes. Add garlic paste (see ingredients) and cook, stirring, until fragrant, 1 minute. • Add the water and chicken-style stock powder, then bring to the boil. • Add couscous, stir to combine, then cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• While the couscous is cooking, cut chicken thigh into 1cm strips. • In a large bowl, combine Aussie spice blend and a splash of water. Add chicken and toss to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken strips in batches, tossing occasionally, until browned and cooked through, 3-4 minutes. Set aside.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, remove lid from couscous and allow to cool. Roughly chop baby leaves and tomato. • In a second large bowl, combine carrot couscous, tomato, baby leaves and a drizzle of vinegar and olive oil. Season to taste.
TIP: Combine the veggies and couscous in the saucepan to save on washing dishes!
• Divide carrot couscous salad between bowls and top with chicken strips. • Dollop with dill & parsley mayonnaise to serve. Enjoy!