Chicken & Herby Veggie Couscous
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chicken & Herby Veggie Couscous

Chicken & Herby Veggie Couscous

with 'Pesto Mayo'

Plant-based proteins gets some extra love when drizzled with our plant-based pesto aioli mixture. Laid on a bed of our favourite grain, you've got everything that you could want in this bowl.

Tags:
Over 30g protein
Allergens:
Gluten
•Wheat
•Almond

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

beetroot

1 packet

snacking tomatoes

1 sachet

garlic & herb seasoning

1 packet

couscous

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

1 packet

chicken breast

1 packet

baby spinach leaves

1 packet

plant-based basil pesto

(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )

1 packet

Plant-Based Mayonnaise

Not included in your delivery

olive oil

¼ tsp

salt

¾ cup

boiling water

drizzle

vinegar (balsamic or white wine)

sideBannerName

Nutritional Values

Energy (kJ)3027 kJ
Calories723 kcal
Fat33.8 g
of which saturates3.2 g
Carbohydrate54.7 g
of which sugars15.2 g
Dietary Fibre11.8 g
Protein48.5 g
Sodium1196 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into half-moons. • Cut beetroot into 1cm chunks. • Halve snacking tomatoes. • Slice chicken breast into thin strips.

2
2

• Place prepped veggies on a lined oven tray. Sprinkle with garlic & herb seasoning, drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

3
3

• When veggies have 10 minutes remaining, boil the kettle. • In a large bowl, add couscous and the salt. • Add the boiling water (3/4 cups for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with plate and leave for 5 minutes. • Fluff up with fork and set aside.

4
4

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes. Remove from heat.

5
5

• To the bowl with couscous, add roasted veggies, baby spinach leaves and a drizzle of the vinegar. Season. • In a small bowl, combine plant-based basil pesto and plant-based mayonnaise.

6
6

• Divide roast veggie couscous between bowls. Top with chicken. • Drizzle over plant-based pesto mayo mixture to serve. Enjoy!