Herby Garlic Chicken & Carrot Couscous

Name: Herby Garlic Chicken & Carrot Couscous with Greek-Style Yoghurt & Mint
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Couscous; 1 sachet Vegetable Stock Pot; 2 Garlic; 1 packet Snacking Tomatoes; 1 packet Baby Spinach Leaves; 330 g Chicken Tenderloins; 1 packet Mint; 1 sachet Garlic & Herb Seasoning; 1 Cucumber; 1 Carrot; 1 packet Greek-Style Yoghurt; 1 drizzle olive oil; 20 g butter; ¾ cup water; 1 tsp flour

with Greek-Style Yoghurt & Mint

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Zesty, herby, creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for tender chicken tenderloins, while carrot and mint bring colour and flavour to couscous.

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten

•Wheat

•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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Couscous

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

1 sachet

Vegetable Stock Pot

Garlic

1 packet

Snacking Tomatoes

1 packet

Baby Spinach Leaves

330 g

Chicken Tenderloins

1 packet

Mint

1 sachet

Garlic & Herb Seasoning

Cucumber

Carrot

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk;)

¾ cup

water

1 tsp

flour

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

Nutritional Values

Energy (kJ)2410 kJ

Calories576 kcal

Fat19.3 g

of which saturates8.7 g

Carbohydrate51.2 g

of which sugars10.5 g

Dietary Fibre7.9 g

Protein47.7 g

Cholesterol0 mg

Sodium798 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Grate carrot (see ingredients). Finely chop garlic. Halve snacking tomatoes.
Roughly chop baby spinach leaves and cucumber. Pick and roughly chop
mint leaves.
• In a medium saucepan, heat the butter with a drizzle of olive oil over
medium-high heat. Add carrot and cook, stirring, until softened, 2-3 minutes.
• Add garlic and cook, stirring until fragrant, 1 minute.
• Add the water and stock concentrate. Bring to the boil.

• Add couscous to the saucepan, stirring to combine. Cover with a lid and remove
from the heat. Set aside until water has absorbed, 5 minutes.
• In a large bowl combine the plain flour and garlic & herb seasoning.
• Add chicken tenderloins and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken in
batches, tossing occasionally, until browned and cooked through, 3-4 minutes.
• Meanwhile, to the carrot couscous, snacking tomatoes, cucumber, baby
spinach leaves and half the mint. Season to taste with salt and pepper.
TIP: Chicken is cooked through when it is no longer pink inside.