Crumbed Chicken & Garlicky Yoghurt
with Roasted Veggies & Couscous
- Wheat
- Gluten
- Celery
- Milk
- Gluten
- Soy
- May contain traces of allergens
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 sachet
Aussie Spice Blend
1 packet
Couscous
(Contains: Wheat, Gluten; May be present: Soy.)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
2
Garlic
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1
Carrot
330 g
Chicken Tenderloins
1
Zucchini
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut zucchini and carrot into thin rounds. Place veggies 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 bowl. • Add Greek-style yoghurt to garlic oil mixture and 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.
• In a shallow bowl, combine a pinch of 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 panko breadcrumbs. Dip chicken tenderloins into the Aussie spice blend mixture, followed by the egg, and finally in breadcrumbs. • Return the frying pan to medium-high heat with enough olive oil to coat the base of the pan. • Cook crumbed chicken in batches until golden and cooked through (when no longer pink inside), 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!
• To the saucepan with the couscous, add the roast veggies, baby spinach leaves, a drizzle of vinegar 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty crumb and seasoning on the chicken, though some found the overall dish a bit bland.
- Ease of prep: While quick for some, others found the crumbing process tedious and time-consuming for a 'quick' meal.
- Suggestions: Several suggested adding lemon zest or extra spices to boost flavour. Some preferred rice or a couscous alternative.
- Leftovers: The chicken and yoghurt reheated well, but some found the couscous less enjoyable when reheated.
- Cooking tips: Some needed longer cooking times for the chicken; others found high heat burnt the veggies.
