Nourishing Honey-Glazed Chicken Bowl
with Carrot Couscous & Lemon Yoghurt
Looking for a tasty midweek dinner option? This honey-glazed chicken is sure to pull through for you on hump day with a burst of sweetness to balance out tender chicken. Make it extra nourishing with a bed of carrot couscous to have you galloping into the weekend.
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
1
carrot
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 packet
couscous
(Contains Gluten(Wheat); )
½
lemon
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
chicken breast
1 sachet
chermoula spice blend
1 bag
spinach & rocket mix
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
¾ cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Grate carrot. • In a medium saucepan, heat half the butter and a drizzle of olive oil over medium-high heat. Cook garlic paste and carrot, stirring, until softened, 2-3 minutes. • Add the water and chicken-style stock powder and bring to the boil. Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until water has absorbed, 5 minutes. Fluff up with a fork.
Little cooks: Help fluff up the couscous once the pan has cooled down!
• While the couscous is cooking, zest lemon to get a pinch and slice into wedges. • In a small bowl, combine Greek-style yoghurt and lemon zest. Season to taste. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, chermoula spice blend, a drizzle of olive oil and a pinch of salt and pepper.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Remove pan from heat, then add remaining butter, the honey and a splash of water, tossing to coat.
• Slice chicken. Add spinach & rocket mix and a generous squeeze of lemon juice to the couscous. Season to taste. • Divide carrot couscous between bowls. Top with honey-glazed chermoula chicken. Dollop with lemon yoghurt. Serve with remaining lemon wedges. Enjoy!