Garlicky Chicken Steaks & Veggie Couscous
with Creamy Ranch Dressing
This colourful garlicky dish ticks every box. With a warming couscous base with loads of veggies and seared chicken, your tastebuds are fully catered for, as they should be!
This recipe is under 650kcal per serving.
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.
Ingredients
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
1 sachet
garlic & herb seasoning
1 packet
chicken breast
2 clove
garlic
1 bag
baby spinach leaves
1 packet
mustard cider dressing
1 packet
ranch dressing
(Contains: Egg, Milk;)
1 bag
Carrot & Zucchini Mix
Not included in your delivery
olive oil
¾ cup
boiling water
20 g
butter
(Contains: Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil kettle. • In a medium bowl, add couscous and vegetable stock powder. • Add the boiling water (3/4 cup for 2 people / 11/2 cups for 4 people) and stir to combine. • Immediately cover with a plate and leave for 5 minutes. • Fluff up with a fork and set aside.
• While couscous is cooking, place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • Combine garlic & herb seasoning, a drizzle of olive oil and chicken steaks in a medium bowl. • Heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: Cook in batches if your pan is getting crowded. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• While chicken is cooking, finely chop garlic. Heat a medium saucepan with butter and a drizzle of olive oil over medium-high heat. • Add carrot & zucchini mix and cook, stirring, until tender, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. • Remove from heat. Transfer cooked veggies, baby spinach leaves and mustard cider dressing to bowl with cooked couscous. • Stir to combine and season to taste.
• Slice chicken. Divide veggie couscous between bowls. • Top couscous with chicken. • Drizzle ranch dressing over chicken to serve. Enjoy!