Can’t decide between sweet or savoury, don’t worry we couldn’t either so we combined it into one! Tender chicken is cooked in our Middle Eastern seasoning and then glazed in a layer of honey. You won’t have to worry about picking one flavour over the other again with this recipe under your belt.
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
½
Onion
1
beetroot
1 packet
peeled pumpkin pieces
pinch
Zesty Chilli Salt
1 clove
garlic
½
lemon
1 packet
baby leaves
½ sachet
Middle Eastern Seasoning
1 sachet
beef-style stock powder
1 packet
couscous
(Contains Gluten; )
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
parsley
2 packet
chicken breast
olive oil
¼ tsp
salt
1 tbs
honey
1 tbs
butter
(Contains Milk; )
¾ cup
water
• Preheat oven to 220°C/200°C fan-forced. Cut onion (see ingredients) into bite-sized chunks. Cut beetroot into 1cm chunks. • Place onion and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray. Roast until tender. • When veggies are done, sprinkle over zesty chilli salt.
TIP: If your oven tray is crowded, divide between two trays. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ ------------------------CCM TEXT---------------------------- • Preheat oven to 220°C/200°C fan-forced. Cut onion (see ingredients) into bite-sized chunks. Cut beetroot into 1cm chunks. • Place onion and beetroot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 25-30 minutes. • In the last 15 minutes of cook time, add peeled pumpkin pieces to the tray. Roast until tender. • When veggies are done, sprinkle over zesty chilli salt.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, finely chop garlic. Zest lemon to get a pinch, then cut into wedges. Roughly chop baby spinach leaves. • In a large bowl, combine chicken breast, Middle Eastern seasoning (see ingredients), the salt and a drizzle of olive oil. Season with pepper, then turn to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning occasionally, until browned and cooked through, 12-14 minutes (cook in batches if your pan is getting crowded). • Add the honey and toss to coat, 1-2 minutes.
TIP: The chicken will char a little in the pan, this adds to the flavour! TIP: The chicken is cooked when it is no longer pink inside.
• While the chicken is cooking, heat a medium saucepan over medium-high heat with the butter. Cook garlic until fragrant, 1 minute. • Add the water and beef-style stock powder and bring to the boil. • Add the couscous and stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Add the roasted veggies, baby leaves and lemon zest to the couscous and stir to combine. Season to taste.
• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season to taste.
• Slice honey-glazed chicken. • Divide roast veggie couscous between bowls and top with chicken, spooning over any resting juices. • Drizzle with lemon yoghurt and tear over parsley. Serve with any remaining lemon wedges. Enjoy!