Crumbed Chicken & Garlicky Yoghurt

Name: Crumbed Chicken & Garlicky Yoghurt with Roasted Veggies & Couscous
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Panko Breadcrumbs; 1 sachet Aussie Spice Blend; 1 packet Couscous; 1 sachet Chicken-Style Stock Powder; 2 Garlic; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 Carrot; 330 g Chicken Tenderloins; 1 Zucchini

with Roasted Veggies & Couscous

Get up to $200 off!

Tags:

Healthy

Allergens:

Gluten

•Wheat

•Celery

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

Aussie Spice Blend

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

Garlic

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Carrot

330 g

Chicken Tenderloins

Zucchini

Nutritional Values

Calories520 kcal

Energy (kJ)2180 kJ

Fat6.5 g

of which saturates2.4 g

Carbohydrate63.3 g

of which sugars8.7 g

Dietary Fibre6.7 g

Protein49.2 g

Sodium999 mg

The average adult daily energy intake is 8700 kJ

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!