Chicken & Roast Veggie Couscous

Name: Chicken & Roast Veggie Couscous with Dill-Parsley Mayo & Almonds
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 bag Carrot & Zucchini Mix; 1 sachet Nan's special seasoning; 1 packet chicken tenderloins; ¾ cup water; 1 sachet chicken-style stock powder; 1 packet couscous; 10 g butter; 1 bag baby spinach leaves; 1 packet dill & parsley mayonnaise; 1 packet flaked almonds

with Dill-Parsley Mayo & Almonds

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You can always count on Nan's special seasoning to jazz up whatever protein you're having. With hints of paprika, pepper, onion and garlic, it works a treat with tender chicken tenderloins. Serve on a bed of fluffy couscous and colourful veg and you have yourself a dinner that's surprisingly simple - and good for you!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

•Easy Prep

Allergens:

Gluten

•Wheat

•Milk

•Eggs

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

Carrot & Zucchini Mix

1 sachet

Nan's special seasoning

1 packet

chicken tenderloins

1 sachet

chicken-style stock powder

1 packet

couscous

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

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 packet

flaked almonds

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

Not included in your delivery

olive oil

¾ cup

water

10 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2615 kJ

Fat27.1 g

of which saturates5.1 g

Carbohydrate46.3 g

of which sugars9.1 g

Protein47.3 g

Sodium1077 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Medium Saucepan

•Lid

•Large Frying Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

• Meanwhile, in a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken tenderloins, tossing to coat. Set aside. • In a medium saucepan, combine the water and chicken-style stock powder and bring to the boil. • Add couscous and the butter. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• When the veggies have 5 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • When oil is hot, cook chicken tenderloins until browned and cooked through, 3-4 minutes each side (when no longer pink inside). Transfer to a plate.

• Gently stir baby spinach leaves and roasted veggies through couscous. Season to taste. • Divide roast veggie-couscous toss between bowls. Top with Nan's seared chicken and a dollop of dill & parsley mayonnaise. • Sprinkle with flaked almonds to serve. Enjoy!