Italian Chicken Tenders & Pepperonata
with Spinach Couscous
If you haven't tried pepperonata before, you're in for a treat! Essentially, it's an Italian dish where capsicum, tomato and onion are cooked down until they become a vibrant sauce with a distinct and subtle sweetness. This version is laced with fresh parsley, and served over fluffy couscous to soak up the deliciousness. Add perfectly seasoned chicken tenders for your protein, plus some crumbled fetta for a touch of tang and creaminess.
This recipe is under 650kcal 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.
Ingredients
1
capsicum
1
red onion
1
tomato
1 bag
parsley
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
2 clove
garlic
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Italian herbs
Not included in your delivery
1
olive oil
20 g
butter
(Contains: Milk;)
2 tsp
balsamic vinegar
1 tsp
brown sugar
¼ tsp
salt
¾ cup
water (for the couscous)
½ cup
water (for the sauce)
Utensils
Cooking Steps
• Thinly slice capsicum into strips. Slice red onion into wedges. Roughly chop tomato. Roughly chop parsley leaves, then finely chop the stems. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Stir-fry the capsicum, onion, tomato and parsley stems, breaking up onion with a spoon, until softened and charred, 8-10 minutes.
• Add the water (for the couscous) and vegetable stock powder to a medium saucepan and bring to the boil. • Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. • Fluff up with a fork.
• While the couscous is cooking, combine Italian herbs, garlic & herb seasoning (see ingredients) and a drizzle of olive oil in a medium bowl. Add chicken tenderloins, tossing to coat. Set aside. • Finely chop garlic. Roughly chop baby spinach leaves.
• To the softened and charred veggie pan, add another drizzle of olive oil over medium-high heat. Add garlic and cook until fragrant, 1 minute. • Add the butter, the water (for the sauce), the balsamic vinegar and the brown sugar. Cook, stirring, until slightly reduced, 1-2 minutes. • Add the salt, then season with pepper. Transfer pepperonata to a second medium bowl. Cover to keep warm.
• Wipe out frying pan, then return to high heat with a drizzle of olive oil. • Cook chicken until browned and cooked through, 3-4 minutes each side. Remove from heat. • Meanwhile, stir baby spinach through couscous.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide spinach couscous between plates. • Top with pepperonata, Italian pork strips and crumbled fetta cubes. • Garnish with parsley leaves to serve. Enjoy!
