Cook once, eat twice! This recipe makes a tasty dinner, plus we've given you extra ingredients to transform the leftovers into a different and satisfying lunch for the next day. Start with a medley of roasted vegetables topped with mildly spiced chicken for dinner, then heat up a warm couscous chicken salad for lunch.
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3410kJ Energy, 33g Fat, 10.1g Saturated Fat, 72.6g Carbohydrate, 22.4g Sugars, 50.8g Protein, 549mg Sodium.
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.
baby spinach leaves
Souk Market spice blend(May be present Gluten)
roasted seed mix(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm cubes. Cut the cauliflower into 1cm florets. Slice the red onion into 1cm wedges. Finely chop the garlic (or use a garlic press). Divide the veggies and 1/2 the garlic between two oven trays lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out in a single layer and roast for 25-30 minutes or until golden and tender.
While the veggies are roasting, heat the butter and a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the remaining garlic and cook, stirring, for 1 minute or until fragrant. Add the water, currants and crumble in 1/2 a chicken stock cube. Bring to the boil. Add the couscous. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside, uncovered, until time to pack lunch.
Finely chop the parsley. Slice the lime into wedges. In a small bowl, combine the Greek yoghurt with a squeeze of lime, some of the parsley (reserve some for lunch) and a pinch of salt and pepper. Reserve the remaining lime for lunch.
Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two steaks. In a medium bowl, combine the salt, Souk Market spice blend and a drizzle of olive oil. Add the chicken steaks and toss to coat. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add 1/2 the chicken steaks and cook for 3-5 minutes on each side (depending on thickness), or until cooked through. Repeat with the remaining chicken.
In a large bowl, toss the roast veggies with the baby spinach leaves. Reserve 2 portions of the roast veggie medley and 2 portions (4 steaks) of the chicken for lunch and set aside. Divide the remaining roast veggie medley between plates and crumble over the fetta. Top with the remaining chicken and drizzle with the lime parsley yoghurt.
When you're ready to pack lunch, stir the reserved roast veggie medley and parsley through the couscous. Divide between two microwave-safe containers. Top with the sliced reserved chicken. Divide the roasted seed mix and lime wedges between the containers. Refrigerate. At lunch, remove the lime and seeds and microwave the couscous and chicken for 2-3 minutes or until heated through. Season with lime and sprinkle with seeds.