Herby Chicken & Wholemeal Veggie Couscous

Name: Herby Chicken & Wholemeal Veggie Couscous with Creamy Pesto, Fetta & Almonds
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 carrot; 1 packet chicken tenderloins; 3 clove garlic; ¾ cup water; 1 packet vegetable stock powder; 1 packet wholemeal couscous; 1 drizzle white wine vinegar; 1 packet creamy pesto dressing; 1 packet Fetta Cubes; 1 packet flaked almonds; 1 bag baby spinach leaves; 1 tomato; 1 sachet Italian herbs

with Creamy Pesto, Fetta & Almonds

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Calorie Smart

•Under 40g carbs

•Dietitian approved

Allergens:

Gluten

•Wheat

•Milk

•Eggs

•Walnut

•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 Time

DifficultyMedium

Ingredients

Serving amount

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

tomato

1 sachet

Italian herbs

Not included in your delivery

olive oil

¾ cup

water

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2628 kJ

Fat30.7 g

of which saturates5.4 g

Carbohydrate34.4 g

of which sugars6.1 g

Dietary Fibre11.8 g

Protein49 g

Sodium917 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• 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!