HelloFresh
topBanner
Chargrilled Honey-Mustard Chicken & Lamb Chipolatas

Chargrilled Honey-Mustard Chicken & Lamb Chipolatas

with Zucchini Couscous, Cucumber Salad & Flatbreads

Grill Kit
Read more

Gather your friends over because this meal is not only Insta-worthy, but downright delicious. No barbie? No worries. Just follow our tips for cooking on the stove or in the oven!

Allergens:SulphitesGlutenMilkEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

garlic

½

lemon

1 tub

wholegrain mustard

(ContainsSulphites)

1 packet

chicken tenderloins

1 sachet

garlic & herb seasoning

1 packet

couscous

(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)

1

zucchini

1

cucumber

½ packet

flatbread

(ContainsGlutenMay be present Milk, Sesame, Soy)

1 bag

mixed salad leaves

1 packet

lamb chipolata

(ContainsSulphites, GlutenMay be present Milk, Soy)

1 tub

caramelised onion chutney

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

1 tbs

honey

¾ cup

water

10 g

butter

(ContainsMilk)

drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4356 kJ
Fat54 g
of which saturates15.9 g
Carbohydrate70.5 g
of which sugars23.5 g
Dietary Fiber0 g
Protein64.7 g
Cholesterol0 mg
Sodium1631 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the BBQ to a high heat. Finely chop the garlic. Zest the lemon (see ingredients) to get a generous pinch and slice in half. In a medium bowl combine the garlic, lemon zest, lemon juice, honey, wholegrain mustard, a drizzle of olive oil and a pinch of salt and pepper. Add the chicken tenderloins and toss to coat. Set aside.

TIP: For extra flavour, marinade the chicken a few hours or the day before and keep in a covered container in the fridge.

2

Add the water and garlic & herb seasoning to a medium saucepan and bring to the boil. Add the couscous, stir to combine, place a lid on the saucepan and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork, stir through the butter and set aside uncovered.

3

While the couscous is cooking, thinly slice the zucchini into strips lengthways. Thinly slice the cucumber into rounds. Place the zucchini on a plate and add a generous drizzle of olive oil and a pinch of salt and pepper. Brush the flatbreads (see ingredients) with a drizzle of olive oil and season with a pinch of salt and pepper. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add the cucumber and mixed salad leaves and set aside.

4

When the BBQ is hot, using tongs, pick up the chicken and let any excess marinade drip down into the bowl. Add the chicken to the BBQ and grill, turning regularly, until charred and cooked through, 8-12 minutes. Whilst cooking, occasionally spoon any excess marinade over the chicken. Set aside on a plate to rest and cover to keep warm. Meanwhile, add the lamb chipolatas to the BBQ and cook, turning occasionally, until charred and cooked through, 10-15 minutes. Transfer the chipolatas to the plate with the chicken.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Add the chicken and marinade, cook, tossing occasionally, until browned and cooked through, 3-4 minutes. Set aside on a plate and cover to keep warm. Wipe out and return the frying pan to the heat with a drizzle of olive oil and cook the lamb chipolatas, tossing occasionally, until browned and cook through, 8-12 minutes.

5

Add the zucchini to the BBQ and grill until charred and softened, 3-5 minutes on each side. Add the flatbreads to the BBQ and grill, until lightly charred, 1-2 minutes on each side. Roughly chop the zucchini and stir through the couscous.

No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Add the zucchini and cook until lightly golden, 3-5 minutes on each side. Heat the flatbreads in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

6

Toss the salad. Bring everything to the table to serve. Spoon the caramelised onion chutney over the chipolatas. Help yourself to the chargrilled honey-mustard chicken, lamb chipolatas, zucchini couscous, cucumber salad, flatbreads and garlic aioli.