Easy Aussie Baked Chicken & Couscous Salad
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Easy Aussie Baked Chicken & Couscous Salad

Easy Aussie Baked Chicken & Couscous Salad

with Roasted Almonds

Just one oven tray is all you need to make this succulent chicken coated in yoghurt and our famous Aussie spice blend. Teamed with fluffy couscous and bright veggies, this bowl of goodness will be your favourite go-to salad.

Tags:
Easy
Under 650kcal
Allergens:
Milk
Gluten
Wheat
Almond

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

red onion

1 packet

chicken thigh

1 packet

Greek-style yoghurt

(Contains Milk;)

1 sachet

Aussie spice blend

1 packet

couscous

(Contains Gluten, Wheat; May be present: Soy. )

1 cube

chicken stock

1

cucumber

1

tomato

½

lemon

1 bag

spinach & rocket mix

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

Not included in your delivery

Olive Oil

¾ cup

boiling water

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Nutritional Values

per serving
Energy (kJ)2683 kJ
Fat24.7 g
of which saturates5.5 g
Carbohydrate52.6 g
of which sugars16.7 g
Protein47.4 g
Sodium1025 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper

Instructions

Flavour the chicken
1

Preheat the oven to 240°C/220°C fan-forced. Boil the kettle. Slice the red onion into wedges. Place the onion, chicken thigh, a dollop of Greek- style yoghurt, a drizzle of olive oil and Aussie spice blend on a lined oven tray. Toss to coat. Bake the chicken until golden and cooked through, 20-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

Cook the couscous
2

While the chicken is baking, place couscous in medium bowl and crumble over the chicken stock (1 cube for 2 people / 2 cubes for 2 people). Add the boiling water (see ingredients) to the couscous and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

Bring it together
3

While the couscous is cooking, roughly chop the cucumber and tomato. Cut the lemon into wedges. Just before serving, add the tomato, cucumber, spinach & rocket mix, a good squeeze of lemon juice and a drizzle of olive oil to the couscous. Toss to combine.

Serve up
4

Divide the couscous salad between bowls. Top with the baked chicken (plus any juices from the oven tray), onion, remaining yoghurt and roasted almonds. Serve with any remaining lemon wedges.