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Easy Nan's Yoghurt Chicken & Couscous Salad

Easy Nan's Yoghurt Chicken & Couscous Salad

Easy Nan's Yoghurt Chicken & Couscous Salad

with Roasted Almonds

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There’s nothing better than chicken that’s juicy on the inside and wonderfully charred with our special seasoning and yoghurt on the outside. That’s how we’re preparing our protein tonight, plus add a vibrant couscous salad to double down on all that flavour.

Tags:

Easy

•High Protein

•Calorie Smart

Allergens:

Milk

•Almond

•Gluten

•Wheat

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

red onion

1 packet

chicken breast

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 sachet

Nan's special seasoning

1 tub

chicken stock pot

1

cucumber

1

tomato

1 bag

rocket leaves

1 packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

1 packet

couscous

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

Not included in your delivery

olive oil

¾ cup

water

1 tsp

white wine vinegar

Nutritional Values

per serving

Energy (kJ)2655 kJ

Fat24.5 g

of which saturates5.4 g

Carbohydrate52.9 g

of which sugars17 g

Protein45.8 g

Sodium1076 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

1

Preheat the oven to 240°C/220°C fan-forced. Boil a kettle of water. Roughly chop the red onion. Place the onion, chicken breast, a dollop of the Greek style yoghurt, Nan's special seasoning and a drizzle of olive oil on an oven tray. Season and toss to coat. Bake the chicken until cooked through, 18-25 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

2

While the chicken is baking, place couscous in medium bowl, crumble over the chicken stock (1 cube for 2 people / 2 cubes for 4 people). Add the boiling water and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.

3

While the couscous is cooking, roughly chop the cucumber and tomato. When the couscous is done, add the tomato, cucumber, rocket leaves, a drizzle of white wine vinegar and a drizzle of olive oil. Toss to combine and season to taste.

4

Divide the couscous salad between bowls. Top with the yoghurt chicken (plus any juices from the oven tray), onion, roasted almonds and remaining yoghurt.

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