BBQ-Spiced Chicken Tender & Rainbow Veggies

Name: BBQ-Spiced Chicken Tender & Rainbow Veggies with Spinach Couscous & Smokey Aioli
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; boiling water; 1 Capsicum; 1 All-American Spice Blend; 1 Couscous; 1 Chicken Tenderloins; 1 Baby Spinach Leaves; 1 Smokey Aioli; 1 Sweetcorn; 1 Spring Onion; 1 Chicken Stock Pot

with Spinach Couscous & Smokey Aioli

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They aren't kidding when they say that couscous is the most diverse grain on the market. It's low in fat and is a good source of fibre so how could we not include it in this BBQ-spiced chicken bowl? Oh and don't forget your rainbow veggies for some colour as well.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Wheat

•Gluten

•Egg

The quantities provided above are averages only.

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Capsicum

All-American Spice Blend

Couscous

Chicken Tenderloins

Baby Spinach Leaves

Smokey Aioli

Sweetcorn

Spring Onion

Chicken Stock Pot

Not included in your delivery

olive oil

boiling water

Nutritional Values

Energy (kJ)2319 kJ

Calories554 kcal

Fat16.7 g

of which saturates2 g

Carbohydrate52.4 g

of which sugars14.4 g

Dietary Fibre7.9 g

Protein45.5 g

Sodium951 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. Thinly slice capsicum. Drain sweetcorn. Thinly slice spring onion. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add beef strips and toss to combine. Set aside. • To a second medium bowl, add couscous, chicken stock pot and a drizzle of olive oil. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When couscous is done, add baby spinach leaves. Toss to combine and season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Boil the kettle. Thinly slice capsicum. Drain sweetcorn. Thinly slice spring onion. • In a medium bowl, combine All-American spice blend, a drizzle of olive oil and a pinch of salt. Add chicken tenderloins and toss to combine. Set aside. • To a second medium bowl, add couscous, chicken stock pot and a drizzle of olive oil. Add boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork. • When couscous is done, add baby spinach leaves. Toss to combine and season to taste.

• In a large frying pan, heat a drizzle of olive oil over a high heat. • Cook capsicum and sweetcorn, tossing, until tender and browned, 4-5 minutes. • Transfer to a third medium bowl.

• Return frying pan to a medium-high heat. When the oil is hot, cook beef strips in batches until browned and cooked through, 1-2 minutes. • Transfer to the bowl with veggies. Toss to combine. Season with salt and pepper.

TIP: Cooking the meat in batches over a high heat helps it stay tender. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return frying pan to a medium-high heat. When the oil is hot, cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Transfer to the bowl with veggies. Toss to combine. Season with salt and pepper.

• Divide spinach couscous between bowls. • Top with American beef, capsicum and spring onion. • Serve with smokey aioli. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide spinach couscous between bowls. • Top with American chicken, capsicum and spring onion. • Serve with smokey aioli. Enjoy!