Zesty! Herby! Creamy! This Mediterranean-inspired meal features lemon, garlic and herbs in an easy marinade for chicken tenderloins, while currants and baby spinach bring colour and flavour to couscous.
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.
/ Serving 4 people
/ Serving 4 people
garlic & herb seasoning
baby spinach leaves
dill & parsley mayonnaise(ContainsEgg)
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
vinegar (white wine or red wine)
Zest the lemon to get a good pinch, then slice into wedges. In a large bowl, combine the garlic & herb seasoning, lemon zest, a squeeze of lemon juice, a pinch of salt and pepper and a drizzle of olive oil. Add the chicken tenderloin and stir to coat.
Finely chop the cucumber. Slice the cherry tomatoes in half. Roughly chop the baby spinach leaves. Finely chop the garlic (or use a garlic press). In a small bowl, combine the dill & parsley mayonnaise and Greek yoghurt. Season with salt and pepper and set aside. In a medium bowl, add the cucumber, cherry tomatoes, vinegar, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.
In a medium saucepan, melt the butter and a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water, currants and crumbled chicken stock cubes and bring to the boil. Add the couscous. Stir to combine, then cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and add a generous squeeze of lemon juice and a pinch of salt and pepper. Stir through the chopped baby spinach.
While the couscous is cooking, return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook until browned and cooked through, 3-4 minutes each side. Transfer to a plate and repeat with the remaining chicken. TIP: Don’t worry if your chicken gets a little charred during cooking – it adds to the flavour!
Divide the couscous between bowls and top with the lemon, garlic and herb chicken. Pour over any chicken resting juices and dollop over the herby yoghurt dressing. Top the adults' portions with the flaked almonds. Serve with the tomato and cucumber salad and any remaining lemon wedges.