Lemon Pepper Chicken
with Carrot Couscous & Garlic Aioli
Zesty! Herby! Creamy! This Mediterranean-inspired meal features fusions of fresh zesty, lemon and peppery spices in an easy marinade for chicken breast strips, while currants and carrot bring colour and flavour to the fluffy couscous.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
1 packet
chicken breast
½
lemon
1 sachet
lemon pepper spice blend
1
carrot
1
tomato
1 clove
garlic
½ tin
sweetcorn
1 packet
flaked almonds
(Contains Almond; )
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
1 bag
salad leaves
1 packet
garlic aioli
(Contains Egg, Soy; )
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
¾ cup
water
Nutrition Values
Utensils
Cooking Steps
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Zest lemon to get a pinch, then slice into wedges. • In a large bowl, combine lemon pepper spice blend, lemon zest, a squeeze of lemon juice, 1/2 the chicken-style stock powder and a drizzle of olive oil. • Add chicken, season with salt and pepper and turn to coat. Set aside.
Little cooks: Take the lead by combining the ingredients in the bowl!
• Grate the carrot. Thinly slice tomato. Finely chop garlic. Drain the sweetcorn (see ingredients).
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic, sweetcorn and carrot until softened, 3 minutes. • Add the water, currants and the remaining chicken-style stock powder and bring to • the boil. • Add couscous, 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, then add a generous squeeze of lemon juice and season.
Little cooks: Kids can help fluff up the couscous once the pan has cooled down!
• While the couscous is cooking, return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
TIP: Don't worry if your chicken gets a little charred during cooking, it adds to the flavour!
TIP: The chicken is cooked through when it's no longer pink inside.
• In a medium bowl, combine balsamic vinegar and a drizzle of olive oil. Add tomato and salad leaves, season and toss to coat. • Slice lemon pepper chicken. • Divide carrot couscous and tomato salad between plates. Top with chicken. Spoon over garlic aioli. • Garnish with toasted almonds. Serve with any remaining lemon wedges. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the garnish!