Crumbed Chicken & Garlicky Yoghurt

Name: Crumbed Chicken & Garlicky Yoghurt with Roasted Veggies & Couscous
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 bag Broccoli & Carrot Mix; ¾ cup water; 1 sachet chicken-style stock powder; 1 packet couscous; 2 clove garlic; ¼ tsp salt; 1 tsp plain flour; 1 egg; 1 packet panko breadcrumbs; 1 packet chicken breast; 1 bag baby spinach leaves; 1 packet Greek-style yoghurt; 1 sachet Aussie spice blend

with Roasted Veggies & Couscous

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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.

Tags:

Calorie Smart

•Over 30g protein

Allergens:

Gluten

•Wheat

•Eggs

•Milk

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

olive oil

¾ cup

water

¼ tsp

salt

1 tsp

plain flour

egg

Nutritional Values

Energy (kJ)2565 kJ

Fat13.9 g

of which saturates3.6 g

Carbohydrate64 g

of which sugars7.7 g

Protein54.2 g

Sodium1357 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• 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!