Honey-Sesame Herbed Haloumi & Chicken

Name: Honey-Sesame Herbed Haloumi & Chicken with Roast Veggie Couscous
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 sweet potato; 1 zucchini; 1 carrot; ½ sachet garlic & herb seasoning; 1 packet haloumi; ¾ cup water; 1 sachet vegetable stock powder; 1 packet couscous; 1 tbs honey; 1 sachet sesame seeds; ½ sachet Italian herbs; 1 bag Spinach, Rocket & Fennel Mix; 1 packet Green Dressing; 1 packet mayonnaise; 1 packet chicken breast

with Roast Veggie Couscous

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There was complete mayhem when this dish hit our tasting table. With sweet, sticky honey on warm, salty haloumi, plus a golden goddess dressing for the veggies and couscous to cut the richness, meet your new go-to chicken dinner.

Tags:

Easy Prep

Allergens:

Milk

•Gluten

•Wheat

•Sesamzaad

•Egg

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

sweet potato

zucchini

carrot

½ sachet

garlic & herb seasoning

1 packet

haloumi

1 sachet

vegetable stock powder

1 packet

couscous

1 sachet

sesame seeds

½ sachet

Italian herbs

1 bag

Spinach, Rocket & Fennel Mix

1 packet

Green Dressing

1 packet

mayonnaise

1 packet

chicken breast

Not included in your delivery

olive oil

¾ cup

water

1 tbs

honey

Nutritional Values

Energy (kJ)4208 kJ

Fat49.5 g

of which saturates17.8 g

Carbohydrate72.3 g

of which sugars26 g

Protein65.7 g

Sodium2281 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Saucepan

•Lid

•Large Frying Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut zucchini and carrot into bite-sized chunks. Cut chicken breast into 2cm chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil and garlic & herb seasoning (see ingredients) and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, slice haloumi into 1cm-slices. In a medium bowl, add haloumi and cover with water. • In a small bowl, add green dressing and a drizzle of olive oil. Season, set aside.

• In a large saucepan, combine the water and vegetable stock powder. • Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff couscous up with a fork. Set aside.

• Drain haloumi and pat dry. In a second small bowl, mix the honey, sesame seeds and Italian herbs (see ingredients). • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Lower heat to medium-high. Cook haloumi until golden brown, 1-2 minutes each side. • Remove frying pan from heat. Add the honey mixture, turning haloumi to coat. Set aside.

• To the pan with the couscous, add roasted veggies, cooked chicken, spinach, rocket & fennel mix and the green dressing mixture. Gently toss to coat. Season. • Divide roasted veggie couscous between bowls. • Top with honey-sesame herbed haloumi, spooning over any extra glaze from the pan. • Serve with a dollop of mayonnaise. Enjoy!