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Honey & Thyme Chicken & Veggie Couscous
Honey & Thyme Chicken & Veggie Couscous

Honey & Thyme Chicken & Veggie Couscous

with Baby Spinach Leaves & Lemon Yoghurt

There was complete mayhem when this dish hit our tasting table. With sweet honey and fragrant thyme on warm, chicken, plus roasted veggies and a tasty lemony yoghurt, it disappeared from the bowl in record time. Enjoy!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Wheat
Gluten
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 Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Chicken Breast

1

Carrot

1

Zucchini

1

Capsicum

1

Vegetable Stock Pot

1

Couscous

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

1

Baby Spinach Leaves

1

Lemon

1

Greek-Style Yoghurt

(Contains: Milk;)

1

Thyme

Not included in your delivery

1

olive oil

1

water

1

honey

Nutritional Values

Energy (kJ)2052 kJ
Calories490 kcal
Fat10.9 g
of which saturates2.9 g
Carbohydrate47.7 g
of which sugars13 g
Dietary Fibre5.6 g
Protein47.8 g
Sodium560 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 220°C/200°C fan-forced. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Thinly slice carrot into half-moons. Cut zucchini and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Preheat oven to 220°C/200°C fan-forced. • Thinly slice carrot into half-moons. Cut zucchini and capsicum into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. • Cut chicken breast into 2cm chunks.

2

• In a medium saucepan, combine the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

3

• While couscous is cooking, roughly chop baby spinach leaves. • Pick thyme leaves. • Zest lemon to get a generous pinch, then cut into wedges. • In a small bowl, combine Greek-style yoghurt, lemon zest and a pinch of salt and pepper.

4

• When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Drain and pat haloumi dry with a paper towel and add to pan. Cook until golden brown, 2 minutes each side. • Reduce heat to medium and add the honey and thyme. Cook until fragrant, turning haloumi, 1 minute. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • When the veggies have 5 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Reduce heat to medium and add the honey and thyme. Cook until fragrant, tossing chicken, 1 minute.

TIP: Chicken is cooked through when it's no longer pink inside.

5

• Add roast veggies, spinach, a squeeze of lemon juice and a drizzle of olive oil to the pan with the couscous. • Gently toss to combine and season to taste with salt and pepper.

6

• Divide honey-thyme haloumi and roast veggie couscous between plates. • Top with a dollop over lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Divide roast veggie couscous between plates. • Top with the honey and thyme chicken. • Dollop over lemon yoghurt. • Serve with any remaining lemon wedges. Enjoy!

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