Mediterranean Chicken, Falafel & Spinach-Tomato Medley
with Onion Couscous & Plant-Based Pesto Aioli
Imagine a bed of couscous infused with an onion and lemon pepper flavour you love, then topped with sesame falafel and a refreshing spinach-tomato medley on top. Now you can stop imagining because here it is, ready for you to devour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
½
brown onion
2
Red Radish
1
tomato
1 bag
baby spinach leaves
1 packet
plant-based aioli
1 packet
plant-based basil pesto
(Contains: Almond; May be present: Eggs, Milk, Cashew, Walnut, Macadamia.)
1 sachet
lemon pepper seasoning
1 packet
couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 tub
spinach falafel
(May be present: Eggs, Milk, Cashew, Walnut, Macadamia, Soy, Sesame, Gluten, Wheat, Almond, Brazil nut, Hazelnut, Pecan, Pine Nut, Pistachio, Peanuts.)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Walnut, Macadamia, Soy, Sesame, Brazil nut, Hazelnut, Pecan, Pine Nut, Pistachio, Peanuts, Cashew.)
1 packet
chicken breast
Not included in your delivery
olive oil
½ tbs
water (for the sauce)
¾ cup
water (for the couscous)
¼ tsp
salt
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Thinly slice brown onion (see ingredients) and radish. • Roughly chop tomato and baby spinach leaves. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a small bowl, combine plant-based aioli, plant-based basil pesto and the water (for the sauce).
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 4-5 minutes. Add lemon pepper seasoning and cook until fragrant, 1 minute. • Add the water (for the couscous) and the salt and bring to the boil. Add couscous, stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork. Season to taste.
• Meanwhile, cut or tear each spinach falafel into quarters (don't worry if they crumble!). • In a large frying pan, heat olive oil (1/4 cup for 2 people / 1/2 cup for 4 people) over medium-high heat. When oil is hot, cook falafels, tossing, until deep golden brown, 4-6 minutes. Transfer to a paper towel-lined plate. • Return frying pan to medium-high heat, with a drizzle of olive oil. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side (cook in batches if your pan is getting crowded).
• Meanwhile, to a large bowl, add tomato, radish, baby spinach, falafels and a drizzle of vinegar and olive oil. Season and toss to combine. • Divide onion couscous between bowls. Top with falafel, chicken and spinach-tomato medley. • Drizzle over plant-based pesto aioli sauce. Top with flaked almonds to serve. Enjoy!
