Jewelled Chicken Salad

Name: Jewelled Chicken Salad with Lime Yoghurt
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: ¼ cup currants; 1.5 cup boiling water; 700 g chicken breast; 1.5 cup couscous; 2 tbs pine nuts; 1 bunch parsley; 2 cucumbers; 1 tbs olive oil; 1 lime; 1 tub Greek-style yoghurt

with Lime Yoghurt

3.1

(172)

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This indulgent roasted chicken with jewelled couscous is perfect for Christmas! Glorious red and green are studded through this couscous salad – it’s a perfect side to bring along to a Boxing Day barbeque. Soaking the dried cranberries in boiling water plumps them up and freshens their flavour, making them right at home among the refreshing hit of parsley and cucumber. Of course, no Christmas feast is complete without both dried fruit and nuts!

Tags:

Kid Friendly

•Eat Me First

•Healthy

•Kid Friendly

Allergens:

Gluten

•Wheat

•Pine Nut

•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 Time40 minutes

Cooking Time

DifficultyMedium

Ingredients

/ Serving 5 people

¼ cup

currants

(May be present: Gluten, Wheat, Milk, Soy.)

700 g

chicken breast

1.5 cup

couscous

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

2 tbs

pine nuts

(Contains: Pine Nut; May be present: Milk, Soy, Peanuts, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

1 bunch

parsley

2

cucumbers

1

lime

1 tub

Greek-style yoghurt

(Contains: Milk;)

Not included in your delivery

1.5 cup

boiling water

1 tbs

olive oil

Nutritional Values

per serving

Calories2960 kcal

Fat18.4 g

of which saturates4 g

Carbohydrate80.8 g

of which sugars11 g

Protein52.2 g

Sodium155 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Small Bowl

•Aluminum Foil

•Pan

•Plate

•Bowl

•Cling Wrap

•Fork

•Mixing Bowl

Cooking Steps

1

To prepare your ingredients, finely chop the parsley and finely dice the cucumbers. Juice the lime. Soak the currants in boiling water.

2

Preheat the oven to 200°C/180°C fan-forced.

3

Meanwhile, heat a greased ovenproof frying pan over a medium-high heat. Season the chicken breast well with salt and pepper. Place in the heated frying pan and cook for 3-4 minutes on each side or until slightly golden. Transfer the frying pan to the oven for a further 10 minutes or until cooked through. Once cooked, place the chicken on a plate and cover with foil to rest for 5 minutes. Slice on an angle. Tip: If you don’t have an ovenproof frying pan, simply transfer the chicken to a baking paper lined oven tray instead.

4

Meanwhile, place the couscous in a medium bowl. Pour the boiling water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap. Leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork.

5

Heat a small frying pan over a medium-low heat. Add the pine nuts and cook until toasted. Remove immediately from the pan so they don’t continue to cook.

6

In a small bowl, combine half of the lime juice and the Greek yoghurt.

7

Add the pine nuts, currants, parsley, and cucumber to the couscous. Drizzle with the olive oil and the remaining lime juice. Season to taste with salt and pepper and then toss well.

8

Divide the jewelled couscous between plates. Top with the slices of chicken breast.