Rustic Chicken, Roasted Veg & Pearl Couscous

Name: Rustic Chicken, Roasted Veg & Pearl Couscous with Kale, Marinated Goat Cheese & Almonds
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 tomato; ½ brown onion; 1 packet Carrot & Zucchini Mix; 1 sachet garlic & herb seasoning; ½ packet kale; 1 packet pearl couscous; 1.75 cup water; 1 sachet vegetable stock powder; 1 packet parsley; 1 packet marinated goat cheese; 1 tsp balsamic vinegar; 1 tsp honey; 1 packet flaked almonds; 1 packet chicken breast

with Kale, Marinated Goat Cheese & Almonds

Get up to $200 off!

It's easy to get your veg in when you roast them with our garlic and herb seasoning... and even easier when they're teamed with chicken & delightfully doughy, perfectly dressed pearl couscous, not to mention the MVP: marinated goat cheese for creaminess and tang.

Tags:

Over 30g protein

Allergens:

Gluten

•Wheat

•Milk

•Almond

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

tomato

brown onion

1 packet

Carrot & Zucchini Mix

1 sachet

garlic & herb seasoning

½ packet

kale

1 packet

pearl couscous

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

1 sachet

vegetable stock powder

1 packet

parsley

1 packet

marinated goat cheese

(Contains: Milk;)

1 packet

flaked almonds

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

1 packet

chicken breast

Not included in your delivery

olive oil

1.75 cup

water

1 tsp

balsamic vinegar

1 tsp

honey

Nutritional Values

Energy (kJ)3043 kJ

Calories727 kcal

Fat23.9 g

of which saturates8.9 g

Carbohydrate66.8 g

of which sugars15.3 g

Dietary Fibre10 g

Protein58.1 g

Sodium1430 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut tomato and onion (see ingredients) into thick wedges. • Place tomato, onion, and carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. Roast until almost tender, 15-20 minutes. • Meanwhile, roughly tear kale leaves (see ingredients), then discard the stems. • When the veggies are almost tender, add kale and a pinch of salt to the tray. Gently toss to combine. Roast until tender, a further 5-8 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• Meanwhile, in a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous is tender and water is absorbed, 10-12 minutes.

• Meanwhile, roughly chop parsley. Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • In a small bowl, add a generous drizzle of oil from the marinated goat cheese. Add the balsamic vinegar and honey. Whisk with a fork to combine. Season to taste. • Stir the dressing through the cooked couscous. Season to taste.

• Divide roast veggies and pearl couscous between plates. Top with chicken and crumbled goat cheese. • Garnish with flaked almonds and parsley to serve. Enjoy!