Moroccan Honey-Glazed Chicken

Name: Moroccan Honey-Glazed Chicken with Roast Veggie Couscous Salad & Mint Yoghurt
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: 1 sachet Chermoula Spice Blend; 330 g Chicken Breast; 1 packet Couscous; 1 sachet Vegetable Stock Pot; 2 Garlic; 1 packet Baby Spinach Leaves; 1 packet Greek-Style Yoghurt; 1 Capsicum; 1 packet Mint; 1 Sweet Potato; 1 drizzle olive oil; 1 tsp flour; 1 tsp honey; 20 g butter; ¾ cup water

with Roast Veggie Couscous Salad & Mint Yoghurt

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Vibrant veggies and herby spices combine to create this rich and colourful bowl. From the capsicum and sweet potato in the couscous, to the succulent chermoula-honey chicken and fresh mint yoghurt, there’s so much to love in this meal tonight!

This recipe is under 650kcal per serving.

Tags:

Calorie Smart

Allergens:

Gluten

•Wheat

•Milk

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 Time30 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

330 g

Chicken Breast

1 packet

Couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 sachet

Vegetable Stock Pot

2

Garlic

1 packet

Baby Spinach Leaves

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1

Capsicum

1 packet

Mint

1

Sweet Potato

Not included in your delivery

1 drizzle

olive oil

1 tsp

flour

(Contains: Gluten; May be present: Wheat.)

1 tsp

honey

20 g

butter

(Contains: Milk;)

¾ cup

water

Nutritional Values

Calories645 kcal

Energy (kJ)2700 kJ

Fat19.3 g

of which saturates8.6 g

Carbohydrate67 g

of which sugars19.9 g

Dietary Fibre8.3 g

Protein49.6 g

Sodium813 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato and capsicum into bite-sized chunks. • Place sweet potato and capsicum on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out in a single layer, then roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: If your oven tray is getting crowded, divide the sweet potato between two trays.

2

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine the plain flour and chermoula spice blend. Add chicken steaks, tossing to coat. • In a large frying pan, heat a drizzle of olive oilover medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute, add the honey, turning chicken to coat. TIP: Chicken is cooked through when it’s no longer pink inside.

3

• While chicken is cooking, finely chop garlic. • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and stock concentrate. Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.

4

• While the couscous is cooking, roughly chop baby spinach leaves. • Pick and thinly slice mint leaves. • In a small bowl, combine Greek-style yoghurt and mint. Season with salt and pepper and set aside.

5

• To the saucepan with garlic couscous, stir through the roasted veggies and baby spinach.

6

• Slice Moroccan honey-glazed chicken. • Divide roast veggie couscous salad and chicken between bowls. • Top with a dollop of mint yoghurt to serve. Enjoy!