Seared Chicken & Roast Veggie Israeli Couscous
with Parmesan & Lemon Mayo
Your home will smell like a five star restaurant when you sear the chicken, releasing the scent of the Tuscan herb seasoning. That gold rating is secured with fluffy pearls of Israeli couscous and bright, roast veggies added to this bowl of goodness. It will be your favourite go-to for a big wow factor dinner.
This recipe is under 650kcal per serving.
The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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
tomato
1
leek
1 sachet
Chicken-Style Stock Powder
½
lemon
1 packet
chicken breast
1 packet
mayonnaise
(Contains Egg; )
1 bag
baby spinach leaves
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
Tuscan Herb Seasoning
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
1.25 cup
water
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut tomato into wedges. Thickly slice leek into rounds. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to combine. • Spread out evenly, then roast until tender, 15-20 minutes.
• Meanwhile, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and chicken-style stock powder. Reduce heat to medium and simmer, stirring occasionally, until couscous is tender and the water is absorbed, 10-12 minutes.
• While the couscous is cooking, zest lemon to get a generous pinch, then cut into wedges. Cut chicken breast into 2cm chunks. • In a large bowl, add chicken, lemon zest, Tuscan herb seasoning, a pinch of salt and pepper and drizzle of olive oil. Toss to combine.
• In large frying pan, heat drizzle of olive oil over high heat. 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. Remove from heat.
• While the chicken is cooking, combine mayonnaise and a generous squeeze of lemon juice in a small bowl. • To the couscous, add the roast veggies, baby spinach leaves, any chicken resting juices and the grated Parmesan cheese. Gently stir to combine and season to taste.
• Divide roast veggie Israeli couscous between bowls. Top with seared chicken. • Drizzle over lemon mayo. Serve with any remaining lemon wedges. Enjoy!