From herby to salty, sweet to tangy, and creamy to crunchy and fluffy, bring all the best flavours and textures to the table with this inviting, Italian-inspired chicken dish.
This recipe is under 650kcal per serving and under 40g carbohydrates 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.
1
carrot
1 packet
chicken tenderloins
3 clove
garlic
1 packet
vegetable stock powder
1 packet
wholemeal couscous
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Macadamia, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Pine Nut, Pecan, Pistachio, Walnut.)
1 bag
baby spinach leaves
1
tomato
1 sachet
Italian herbs
1
olive oil
¾ cup
water
1 drizzle
white wine vinegar
• Finely chop garlic. Roughly chop tomato and baby spinach leaves. • Grate carrot (see ingredients).
• In a medium bowl, combine Italian herbs, 1/2 the garlic and a drizzle of olive oil. Add chicken tenderloins, tossing to coat. Season generously with salt and pepper.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add the water and vegetable stock powder and bring to the boil. Add wholemeal couscous, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.
• While the couscous is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken tenderloins until browned and cooked through (when it is no longer pink inside), 3-4 minutes each side.
• Stir through baby spinach and tomato through the couscous. • Add a drizzle of olive oil and white wine vinegar. • Season, then toss to combine.
• Divide wholemeal veggie couscous between bowls. • Top with herby chicken, spooning over any resting juices from the pan. • Drizzle with creamy pesto dressing. Crumble over fetta cubes. • Garnish with flaked almonds to serve. Enjoy!