Caribbean Chicken & Veggie Couscous Bowl

Name: Caribbean Chicken & Veggie Couscous Bowl with Charred Corn & Lemon Mayo
Total time: 30 min
Yield: 2
Cuisine: Creole/Cajun
Ingredients: 1 packet Baby Spinach Leaves; 1 Capsicum; 1 sachet Mild Caribbean Jerk Seasoning; 330 g Chicken Breast; 1 tin Sweetcorn; 1 packet Couscous; 1 Lemon; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; ¾ cup water

with Charred Corn & Lemon Mayo

Up to 180$ + Free Treats / Extras for Life

With hints of pimento, pepper and nutmeg, our mild Caribbean seasoning infuses juicy chicken with a bright pop of flavour. Serve over a veggie-loaded couscous, and bring it all together with a lemon mayo drizzle, which adds creaminess and zing.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten

•Wheat

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 Time30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

Capsicum

1 sachet

Mild Caribbean Jerk Seasoning

330 g

Chicken Breast

1 tin

Sweetcorn

1 packet

Couscous

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

Lemon

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

Nutritional Values

Calories471 kcal

Energy (kJ)1970 kJ

Fat9.4 g

of which saturates1.7 g

Carbohydrate48.9 g

of which sugars10.5 g

Dietary Fibre4.8 g

Protein44.5 g

Cholesterol0 mg

Sodium1040 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Slice capsicum into thin strips. • Drain sweetcorn. • Roughly chop baby spinach leaves. • Slice lemon into wedges. • Cut chicken breast into 2cm chunks. • In a small bowl, combine mayonnaise and a squeeze of lemon juice.

• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. • Add chicken and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Stir-fry capsicum until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. Transfer veggies to a bowl and cover to keep warm. TIP: Cover the pan with a lid if the corn kernels are popping out.

• Return pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. TIP: The spice blend will char slightly in the pan, this adds to the flavour!

• Meanwhile, bring water to the boil. • Add couscous and a drizzle of olive oil, stirring to combine. Cover with a lid, then remove from the heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork. • Stir through the baby spinach leaves, corn and capsicum.

• Divide couscous with veggies and charred corn between bowls. Top with Caribbean chicken. • Drizzle with the lemon mayo. Serve with any remaining lemon wedges. Enjoy!