Honey & Wholegrain Mustard Chicken
with Roast Veggie Couscous, Lemon Yoghurt & Almonds- Gluten
- Wheat
- Almond
- Milk
- May contain traces of allergens
- Soy
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
With a 'just right' ratio of sweet to sharp flavours, honey and wholegrain mustard are the perfect pair, especially when slathered on succulent chicken thigh. Serve over fluffy couscous tossed with baby spinach and plenty of roast veg, and tie everything together with a citrusy yoghurt for some creaminess and zing. *This recipe is under 650kcal per serving.*
Ingredients
1
carrot
1
capsicum
1
red onion
2 clove
garlic
½
lemon
1 packet
chicken thigh
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
½ packet
wholegrain mustard
1 bag
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
1
olive oil
¾ cup
water
1 tbs
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot and capsicum into bite-sized chunks. Cut red onion into thin wedges. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• Meanwhile, finely chop garlic. • Zest lemon, then slice into wedges. • Cut chicken thigh into 2cm chunks.
• In a medium saucepan, combine the water and 1/2 the vegetable stock powder. Bring to the boil over high heat. • Add couscous and stir to combine. Cover with a lid and remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with fork.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken thigh, tossing occasionally, until cooked through, 4-5 minutes. • Meanwhile, combine garlic, a squeeze of lemon juice, wholegrain mustard (see ingredients), the honey, remaining stock powder, a splash of water and a generous pinch of pepper in a small bowl. • Remove pan from heat. Stir in honey mustard sauce until chicken is well coated, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
• Add roasted veggies, baby spinach leaves and a drizzle of olive oil to the couscous. Toss to combine and season to taste. Set aside. • In a second small bowl, combine Greek-style yoghurt, lemon zest, a pinch of salt and a drizzle of olive oil.
• Divide roast veggie couscous between bowls. • Top with honey mustard chicken. • Drizzle over lemon yoghurt and sprinkle with flaked almonds to serve. Enjoy!
