[2-in-1] Double Chermoula Chicken & Roast Veggie Couscous for Dinner
with Chicken & Sweet Potato Salad for Lunch0.0(0)
Calories
:
683 kcalProtein
:
68.6g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Red Onion
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
660 g
Chicken Breast
1 sachet
Vegetable Stock Pot
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Green Dressing
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Zucchini
1
Tomato
1
Sweet Potato
1 packet
Mixed Salad Leaves
1
Carrot
Not included in your delivery
1 drizzle
olive oil
¾ cup
boiling water
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced.
- Cut sweet potato into bite-sized chunks.
- Place on a lined oven tray, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. Allow to cool slightly and reserve for lunch.
- Roughly chop zucchini and carrot into bite-sized chunks. Slice red onion into wedges.
- Place on a second lined oven tray, drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
2
- Meanwhile, boil the kettle. In a medium bowl, add couscous and vegetable stock pot.
- Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes.
- Fluff up with fork and set aside.
3
- Finely chop garlic. In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat, until fragrant, 1 minute. Transfer to a small bowl.
- Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste and set aside.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a large bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken, turning to coat.
4
- When the veggies have 15 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
5
- To tray with roasted veggies, add baby spinach leaves with a drizzle of vinegar. Toss to combine and season to taste.
- Slice chicken and reserve a portion for lunch.
- Place couscous in a bowl, top with roast veggies and chermoula chicken. Drizzle over garlic yoghurt to serve. Enjoy!
6
- When you're ready to pack lunch, roughly chop tomato.
- Place mixed salad leaves, roasted sweet potato, tomato and green dressing in a container. Top with reserved chicken. Refrigerate.
- At lunch, drizzle over green dressing, toss well to combine and season to taste. Enjoy!
