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Mediterranean Chicken

Mediterranean Chicken

with Herbed Fetta Pearl Couscous

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This dish is a guaranteed crowd pleaser, we promise. Pearl couscous and fetta cheese make the perfect bed for chicken that transports you to the Mediterranean in a single bite.

Allergens:MilkGluten

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

free range chicken breast

1 sachet

dried oregano

1 clove

garlic

1 tub

tomato chutney

(May be present Tree Nuts)

1 block

fetta cheese

(ContainsMilk)

½ unit

red onion

1 unit

cucumber

1 bunch

mint

1 bunch

parsley

1 packet

pearl couscous

(ContainsGluten)

Not included in your delivery

olive oil

1 tsp

white wine vinegar

1 tsp

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2840 kJ
Fat30.4 g
of which saturates8.9 g
Carbohydrate49.2 g
of which sugars12.3 g
Dietary Fibre0 g
Protein50.1 g
Cholesterol0 mg
Sodium436 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Chopping board
Knife
Bowl
Strainer
Lid
Pan
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of salted water to the boil. Peel and crush the garlic. Finely chop the red onion (use suggested amount). Chop the cucumber into half-moons. Finely chop the mint leaves. Finely chop the parsley leaves.

2

In a medium bowl, combine the garlic, the dried oregano and a drizzle of olive oil. Season with a pinch of salt and pepper. Add the free-range chicken breast and toss to coat. Set aside.

3

Add the pearl couscous to the medium saucepan of boiling water and cook for 10 minutes, or until the couscous is soft. Drain and return to the saucepan. Cover with a lid to keep warm. TIP: Drizzle the couscous with olive oil to prevent sticking.

4

While the couscous is cooking, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the marinated chicken breast and cook for 2 minutes on each side, or until browned. Transfer the chicken to the oven tray lined with baking paper and place in the oven to cook for 10-15 minutes, or until the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside. Slice into 2 cm slices.

5

While the chicken is cooking, combine a drizzle of olive oil, the tomato chutney, white wine vinegar and water (check the ingredients list for the amount) in a medium bowl. Add the pearl couscous, red onion, cucumber, mint and parsley and season to taste with a pinch of salt and pepper. TIP: If you don't like raw onion, cook it in a medium frying pan over medium-high heat for 3-4 minutes, or until softened. Crumble in the fetta and gently toss to coat the In the tomato chutney dressing.

6

Divide the herbed fetta pearl couscous between plates and top with the Mediterranean chicken. Enjoy!