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Chargrilled Honey-Mustard Chicken & Lamb Chipolatas
Chargrilled Honey-Mustard Chicken & Lamb Chipolatas

Chargrilled Honey-Mustard Chicken & Lamb Chipolatas

with Zucchini Couscous, Cucumber Salad & Flatbreads

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!

Tags:
BBQ Friendly
Allergens:
Gluten
•Wheat
•Milk
•Sulphites
•Eggs

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 Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

½

lemon

1 tub

wholegrain mustard

1 packet

chicken tenderloins

1 sachet

garlic & herb seasoning

1 packet

couscous

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

1

zucchini

1

cucumber

½ packet

flatbread

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

1 bag

mixed salad leaves

1 packet

Lamb Chipolata

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

1 tub

caramelised onion chutney

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

1 tbs

honey

¾ cup

water

10 g

butter

(Contains: Milk;)

drizzle

balsamic vinegar

Nutritional Values

per serving
Energy (kJ)4356 kJ
Fat54 g
of which saturates15.9 g
Carbohydrate70.5 g
of which sugars23.5 g
Protein64.7 g
Sodium1631 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Lid
•Medium Pan

Cooking Steps

Prep the chicken
1

Preheat the BBQ to a high heat. Finely chop the garlic. Zest the lemon 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, prep the chicken in an airtight container and refrigerate for up to a day to marinate.

Cook the couscous
2

Add the water and garlic & herb seasoning to a medium saucepan and bring to the boil. Add the couscous, stir to combine, cover with a lid 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.

Get prepped
3

While the couscous is cooking, thinly slice the zucchini into long planks. Thinly slice the cucumber into rounds. Place the zucchini on a plate, then drizzle with olive oil and season with salt and pepper. Brush the flatbreads (see ingredients) with olive oil and season with 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.

BBQ the chicken & chipolatas
4

When the BBQ is hot, using tongs, pick up the chicken and let any excess marinade drip into the bowl. Grill the chicken on the BBQ, turning, until charred and cooked through, 8-12 minutes. While cooking, spoon any excess marinade over the chicken. Transfer to a plate. Cook the lamb chipolatas, turning, until charred and cooked through, 10-15 minutes. Transfer to the plate with the chicken. No BBQ? In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken and marinade, tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate. Wipe out and return the pan to the heat with a drizzle of olive oil and cook the lamb chipolatas, tossing, until browned and cook through, 8-12 minutes.

BBQ the zucchini & flatbreads
5

Grill the zucchini on the BBQ 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.

Serve up
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.

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