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Chicken Tenderloins & Roast Veggie Couscous

Chicken Tenderloins & Roast Veggie Couscous

with Herby Yoghurt Dressing

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These tender chicken pieces are teamed with our popular Aussie spice blend to give you a burst of flavour with every bite. When you add couscous mixed with roasted veggies, mint and a creamy dill and parsley dressing, this meal is sure to be a hit in your house tonight!

Allergens:MilkGlutenEgg

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

sweet potato

1 unit

carrot

1 unit

beetroot

1 packet

peeled & chopped pumpkin

2 clove

garlic

1 bunch

mint

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

chicken tenderloins

1 cube

chicken stock

1 packet

couscous

(ContainsGluten)

1 packet

pepitas

(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

dill & parsley mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

15 g

butter

(ContainsMilk)

¾ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3705 kJ
Fat36.3 g
of which saturates8.9 g
Carbohydrate78 g
of which sugars31.9 g
Dietary Fibre0 g
Protein56.4 g
Cholesterol0 mg
Sodium1166 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato, carrot and beetroot (all unpeeled) into 1cm chunks. Place the sweet potato, carrot, beetroot and peeled & chopped pumpkin on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper, then toss to coat. Roast until tender, 20-25 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

2

While the veggies are roasting, finely chop the garlic (or use a garlic press). Pick and roughly chop the mint. In a medium bowl, combine the Aussie spice blend and a good drizzle of olive oil. Add the chicken tenderloin and toss to coat.

3

In a medium saucepan, melt the butter and a small drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous, stir, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and add the mint (reserve a pinch for garnish) and a pinch of pepper.

4

While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the pepitas (see ingredients list) and toast until golden, 2-3 minutes. Transfer to a small bowl and set aside. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until browned and cooked through, 3-4 minutes each side. Remove from the heat.

TIP: Don't worry if your chicken gets a little charred during cooking, it adds to the flavour!

5

In a small bowl, combine the Greek yoghurt and dill & parsley mayonnaise.

6

Stir the roasted veggies through the couscous and divide between bowls. Top with the chicken and dollop over the herby yoghurt dressing. Garnish with the pepitas and sprinkle over the remaining mint to serve.