One-Pan Tandoori Chicken & Veggie Couscous
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One-Pan Tandoori Chicken & Veggie Couscous

One-Pan Tandoori Chicken & Veggie Couscous

with Cucumber Raita & Flaked Almonds

This tandoori paste is the talk of the town so when we coat juicy chicken in it and place it on a bed of veggie couscous, you'll be coming back for seconds (and thirds!).

This recipe is under 650kcal per serving.

Tags:
Under 650kcal
Quick
Over 30g protein
Allergens:
Gluten
Wheat
Almond
Milk

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 Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1

cucumber

1 packet

chicken breast

1 packet

tandoori paste

1 packet

couscous

(Contains Gluten, Wheat;)

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 sachet

mild North Indian spice blend

(Contains Milk;)

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

¾ cup

water

20 g

butter

1 drizzle

vinegar (white wine or rice wine)

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Nutritional Values

Energy (kJ)2140 kJ
Fat13.2 g
of which saturates3.1 g
Carbohydrate51.3 g
of which sugars14.6 g
Protein45.1 g
Sodium1214 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Lid

Instructions

1
1

• Thinly slice carrot into half-moons. • Finely chop cucumber. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine mild North Indian spice blend, chicken, a drizzle of olive oil and a pinch of salt and pepper.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken and carrot, stirring occasionally, until browned, 3-4 minutes (it will finish cooking in step 3!). • Stir in tandoori paste, until combined, 1 minute.

TIP: The seasoning will char in the pan, this adds to the flavour!

3
3

• Add couscous, chicken-style stock powder, the water and the butter. Stir to combine. • Bring to the boil, cover with a lid or foil, then remove from heat. Set aside until liquid is absorbed and chicken is cooked through, 5 minutes. • When the couscous is ready, fluff up with a fork. Stir through baby spinach leaves until wilted. Season with salt and pepper to taste.

TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• Meanwhile, in a small bowl, combine Greek-style yoghurt, cucumber and a drizzle of the vinegar. Season to taste with salt and pepper. • Divide tandoori chicken & veggie couscous between bowls. • Serve with cucumber raita. Sprinkle over flaked almonds to serve. Enjoy!