Moroccan Chicken & Garlic Yoghurt

Name: Moroccan Chicken & Garlic Yoghurt with Gourmet Garden Parsley & Carrot Couscous
Total time: 20 min
Yield: 2
Cuisine: African
Ingredients: 1 sachet Vegetable Stock Powder; 330 g Chicken Breast; 1 packet Spinach & Rocket Mix; 1 Pear; 1 packet Couscous; 1 Carrot; 2 Garlic; 1 sachet Chermoula Spice Blend; 1 packet Greek-Style Yoghurt

with Gourmet Garden Parsley & Carrot Couscous

Get up to $200 off!

Tags:

High Protein

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 Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Powder

330 g

Chicken Breast

1 packet

Spinach & Rocket Mix

Pear

1 packet

Couscous

Carrot

Garlic

1 sachet

Chermoula Spice Blend

1 packet

Greek-Style Yoghurt

Nutritional Values

Calories436 kcal

Energy (kJ)1820 kJ

Fat5.8 g

of which saturates2.1 g

Carbohydrate46.9 g

of which sugars10.9 g

Dietary Fibre6.5 g

Protein46 g

Sodium915 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Set air fryer to 200°C. • Place your hand flat on top of each chicken breast, slicing through horizontally to make two thin steaks. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add chicken, gently turning to coat. • Place chicken into the air fryer basket and cook until cooked through, 15-18 minutes. • In the last 2 minutes of cook time, drizzle over the honey and cook until golden. TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-6 minutes each side. In the last 2 minutes of cook time, drizzle over the honey and cook until golden. Turn chicken to coat. TIP: Chicken is cooked through when it is no longer pink in the middle.

• Meanwhile, grate carrot. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous, stir to combine. Cover with a lid and remove from heat. • Leave for 5 minutes. Fluff up with a fork and stir through Gourmet Garden lightly dried parsley (see ingredients). Cover to keep warm.

• Meanwhile, thinly slice apple into wedges. Finely chop garlic. • In a large frying pan, heat a drizzle of olive oil and garlic over medium-high heat. Cook until fragrant, 1 minute. Transfer to a small heatproof bowl. • Add Greek-style yoghurt to garlic oil mixture, stirring to combine. Season to taste with salt and pepper, then set aside.

• Combine apple, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar in a second medium bowl. Season to taste. • Slice chicken. • Divide carrot couscous and salad between bowls. • Top with Moroccan chicken. • Serve with garlic yoghurt. Enjoy!