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!
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.
peeled & chopped pumpkin
Aussie spice blend(May be present Gluten)
pepitas(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)
dill & parsley mayonnaise(ContainsEgg)
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.
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.
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.
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!
In a small bowl, combine the Greek yoghurt and dill & parsley mayonnaise.
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.