Consider plain chicken breast a thing of the past: in this recipe, your chicken gets gussied up in a gorgeous golden breadcrumb topping with complementary spices. You’ll pan-fry it for a healthier alternative, then lay it on a bed of couscous and drizzle over garlicky yoghurt. Simple, satisfying, and supercharged with flavor—what more could you ask for?
This recipe is under 650kcal per serving.
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.
1 bag
Broccoli & Carrot Mix
1 sachet
chicken-style stock powder
1 packet
couscous
2 clove
garlic
1 packet
panko breadcrumbs
1 packet
chicken breast
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
1 sachet
Aussie spice blend
olive oil
¾ cup
water
¼ tsp
salt
1 tsp
plain flour
1
egg
• Preheat oven to 240°C/220°C fan-forced. • Place broccoli & carrot mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. • Meanwhile, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. Add Greek-style yoghurt and stir to combine. Season to taste.
• Meanwhile, in a medium saucepan, combine the water and chicken-style stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• In a shallow bowl, combine the salt, plain flour, Aussie spice blend and a good pinch of pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, add the panko breadcrumbs. • Dip the chicken steaks into the Aussie spice blend mixture, followed by the egg, and finally in breadcrumbs. Transfer to a plate. • Return the frying pan to a medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
TIP: Chicken is cooked through when it's no longer pink inside.
• To the saucepan with the couscous, add the roast veggies, baby spinach leaves and a generous drizzle of olive oil. • Toss to combine and season to taste. • Divide crumbed chicken and veggie couscous between plates. • Drizzle with garlic yoghurt to serve. Enjoy!