Sticky Chermoula Chicken & Garlic Yoghurt

Name: Sticky Chermoula Chicken & Garlic Yoghurt with Carrot Couscous & Rocket Salad
Total time: 20m
Yield: 2
Ingredients: 1 sachet Chermoula Spice Blend; 330 g Chicken Breast; 1 packet Spinach & Rocket Mix; 1 Carrot; 1 packet Couscous; 1 sachet Vegetable Stock Pot; 2 Garlic; 1 packet Greek-Style Yoghurt; 1 packet Snacking Tomatoes

with Carrot Couscous & Rocket Salad

4.5(55)

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Calories

:

437 kcal

Protein

:

46.7g protein

Difficulty

:

Easy

Air Fryer Friendly

High Protein

There's no need to seek out and measure a bunch of spices when you have our chermoula spice blend handy; brimming with the best Moroccan-inspired spices. Cut through the richness with a fresh salad and that’s your weeknight dinner sorted!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

330 g

Chicken Breast

1 packet

Spinach & Rocket Mix

1

Carrot

1 packet

Couscous

1 sachet

Vegetable Stock Pot

2

Garlic

1 packet

Greek-Style Yoghurt

1 packet

Snacking Tomatoes

Nutritional Values

Energy (kJ)1830 kJ

Calories437 kcal

Fat6.2 g

of which saturates2.2 g

Carbohydrate46.3 g

of which sugars8.8 g

Dietary Fibre7.2 g

Protein46.7 g

Sodium825 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

1

• 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.

2

• 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.

3

• 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.

4

• 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!